Easy Blini Recipe

This basic blini recipe is quick and easy to make, and the blini turn out nice and airy. Once topped, they look incredibly elegant and make the perfect festive appetizer.

Why This Recipe Works

The good thing about blini is that they are so easy to make and are the perfect little snack.

You can go traditional and serve them with sour cream or crème fraîche and salmon but they can be eaten in so many different ways. The finished blini can even be turned into a sweet treat.

Recipe Ingredients

Traditionally blini are made with yeast, but I love to make something quicker if I can as long as the end result is pretty close to the original. So no, these are not authentic but they are still pretty close!

• all-purpose flour – for making the blini batter you go with a mixture of regular flour and buckwheat flour
• buckwheat flour
• egg – you will need one whole egg. If you want to know how to replace eggs in baking, check the article.
• milk – you can substitute with a plant-based milk but the flavor will be different
• unsalted butter – the same goes for a plant-based alternative. You can make it that way but the flavor will be different

How To Make Blini

Add both flours into a large bowl and mix it to combine. Now split the egg into egg whites and egg yolk. The yolk is added to the flour and the egg white is placed in a clean, grease free bowl.

​The butter is melted and added to the flour mixture together with the milk. Whisk it until smooth and season with salt and pepper to your liking.

Whip the egg whites until you have stiff peaks. Fold this into the batter, making sure not to remove the air from the mixture.

Now it’s time to bake the blini. That works in much the same way as a regular pancake but the difference lies in the size. You use about one tablespoon of batter for each blini. Let them cool before adding the topping.

What Are Blini?

Blini are small Russian buckwheat pancakes, usually between 2-4 inches (5-10 cm) in diameter. In the Netherlands, they’re often compared to mini pancakes (poffertjes) due to similar ingredients (yeast, buckwheat flour) but mostly because of their small size.

Fun fact I discovered while researching for this post: “blini” is already the plural form! The singular is blin. But hey, who serves just one of these delicious bites anyway? 😉

How to Serve Blini

You can serve them as an amuse-bouche, an appetizer, or as party bites, but they’re just as great in a more casual setting.

Think: picnic snacks or a fun treat for school or daycare! Blini also make a fantastic savory option for a high tea.

With this basic recipe, you’re all set and the toppings are up to you!

Blini as an Appetizer or Amuse-Bouche

Here are a few topping combinations that would work perfectly on blini (including vegetarian and non-vegetarian options and all without salmon!).

These are just ideas but there is so much more you can do with them:

• Blini with goat cheese, prosciutto & raspberry
• Blini with goat cheese, walnut-honey tapenade & pear
• Blini with ricotta, peach & prosciutto
• Blini with spinach pesto, feta & pine nuts
• Blini with avocado-lime cream cheese spread, tomato & balsamic drizzle

Blini Storage Notes

Blinis are easy to store in the refrigerator for 2-3 days. Since they are mostly served cold that makes them perfect for making in advance.

Can you freeze blinis?

Absolutely. They are very easy so freeze and will keep for about 3 months when frozen. Make sure to store them in a freezer proof container.