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Blinis

  • 20 g yeast
  • 4 dl light milk
  • 2.5 dl buckwheat flour
  • 3 dl wheat flour
  • 3 eggs
  • 3 tbsp melted butter
  • 1.5 dl light beer
  • 1 tsp salt

Dissolve the yeast in lukewarm milk. Add half of both flours. The dough can be prepared in advance, it can be stored in the refrigerator for a couple of days. Let the dough rest at least overnight.
Separate the egg whites and yolks. Add the yolks, remaining flour, melted butter, beer and salt to the dough. Whisk the egg whites and add them to the dough by gently turning the dough.

Fry the blinis in a blini pan with lots of butter or clarified butter. Fry on a mild heat, especially if you are frying thick blinis so that they also cook inside.

Traditionally, blinis are served with sour cream, roe, finely chopped onions and pickles – but you can also use your imagination with the fillings!

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