Blinis are akin to savoury hotcakes. Enjoy either sweet or savoury!


  • Blini batter:

  • 1 bottle low-alcohol lager

  • OR

  • 300ml kvass (home-brewed beer)

  • 15g yeast

  • 150ml wheat flour

  • 150ml blini or barley flour

  • 5 egg yolks

  • a pinch of salt

  • a pinch of sugar

  • 5 egg whites

  • melted butter

  • Roe filling:

  • 150g whitefish roe

  • 1-2 tbs purple onion, chopped

  • 3-4 tbs smetana (Russian sour creme)/ sour cream/ crème frâiche

  • black pepper

  • Mushroom filling:

  • 150ml mushrooms (salt-pickled)

  • 3.5 tbs smetana

  • 1 tbs low-fat sour créme

  • 2 tbs purple onion, chopped

  • chive, chopped

  • a pinch of sugar

  • a few drops of truffle oil

  • black pepper

  • lemon juice


  • 1.

    Dissolve yeast into warm water and whisk in flour. Let the batter rest for a couple of hours or until next day in a warm place, whisk occasionally. Whisking makes the batter slightly bubbly and the taste fine and sour. Add egg yolks, salt and sugar and, finally, the melted butter. If the batter feels too thick, add some water. Beat egg whites until stiff and add to batter just before frying.

  • 2.

    Preheat a cast-iron blini or pancake pan and add butter. Pour some batter in the middle of the pan and spread it to the sides evenly. Fry slowly with moderate heat, so that the batter has time to rise and cook. Add a little bit of heat. Flip the blini and add butter if needed. Once the blini looks brown enough, turn to moderate heat again. That way you get blinis that are crisp on the surface and cooked in the middle. Preferably, serve straight from the pan with mushroom and roe fillings.

  • Mushroom filling::

  • 1.

    Soak the salted mushrooms in water for one day and squeeze out excess water. Chop into small pieces. Mix into a smooth mass together with other ingredients and season with salt and black pepper.

  • Roe filling::

  • 1.

    Mix all ingredients together and season with black pepper.

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