Blini Recipe (Without Yeast)
This easy recipe is perfect for any occasion. Top them however you like and serve as an appetizer, amuse-bouche, snack, or high-tea bite.
Servings: 20 blini
Ingredients
- 75 grams all-purpose flour
- 25 grams buckwheat flour
- 1 egg size M
- 150 ml milk
- 25 grams unsalted butter
- salt and pepper
Instructions
- Combine the flour and buckwheat flour in a bowl and whisk. Separate the egg. Add the yolk to the flour mixture and set the egg white aside in a clean bowl.
- Add milk and melted butter to the flour mixture. Whisk until smooth. Season with salt and pepper and whisk briefly.
- Whip the egg white until stiff peaks form. Gently fold it into the batter, keeping the mixture light and airy.
- Heat a bit of vegetable oil in a skillet. Add 1 tablespoon of batter per blini. When the top starts to set, flip and cook until golden brown on both sides, about 1-2 minutes per side.
- Let the blini cool before topping, although some toppings taste great on warm blini! Your choice.
How to store
Keep refrigerated in an airtight container for 2-3 days or freeze them for up to 3 months.