Blini are small, airy pancakes made from wheat and buckwheat flour, commonly served in France with caviar, smoked salmon, or foie gras—just like the Labeyrie products available exclusively at Super Vero. Their soft, fluffy texture and delicate buttery flavor perfectly highlight these luxurious delicacies. While their preparation isn’t complicated, it’s important to follow the correct order of mixing ingredients to achieve a light and well-risen batter.
With this recipe, you’ll prepare authentic homemade blini, just like those served in the finest French restaurants!
Ingredients (for about 25-30 small blini)
- 100 g wheat flour
- 100 g buckwheat flour (for a richer taste and authentic texture)
- 7 g dry yeast (or 15 g fresh yeast)
- 250 ml warm milk
- 2 eggs (separate whites and yolks)
- 50 g melted butter (+ extra for cooking)
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 tablespoons sour cream or crème fraîche
Step-by-Step preparation
- Activating the yeast
In a small bowl, pour warm milk (it should be lukewarm, not hot), add sugar and dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly. This indicates that the yeast is activated and ready to use.
- Mixing the dry and wet ingredients
Sift the wheat and buckwheat flour into a large bowl, add salt, and create a well in the center.
Into this well, pour:
- The activated yeast mixture
- Egg yolks
- Melted butter
- Sour cream or Greek yogurt
Mix well using a wooden spoon or a mixer with a dough hook until the batter is smooth and thick, with no lumps. Cover the bowl with a clean kitchen towel and let it rest for 1 hour in a warm place. The batter will become airy and rise slightly.
- Whipping the egg whites – the key to fluffiness
While the batter rests, beat the egg whites in a separate bowl with a mixer until stiff peaks form. This step is essential for achieving a light, fluffy texture. Once the batter has rested, gently fold in the whipped egg whites using a spatula and circular motions (do not whisk with a mixer, as this will deflate the batter!).
- Baking the blini
- Heat a non-stick pan over medium heat.
- Add a little butter and let it melt.
- Use a teaspoon to drop the batter into the pan, forming small circles about 5 cm in diameter (a small ladle can also be used).
- Cook for about 1-2 minutes on one side until bubbles form on the surface.
- Flip the blini and cook for another 30-40 seconds until golden brown.
Cook in batches, adding a bit of butter before each new round.
How are blini traditionally served in France?
Blini are perfect as an appetizer or part of an elegant spread, best enjoyed warm or at room temperature.
Here’s how they’re commonly paired in France:
- With red or black caviar – Spread a thin layer of crème fraîche (Greek yogurt is a great substitute), add a small spoonful of caviar, and garnish with fresh dill. This is the most classic way to serve them!
- With smoked salmon – Spread some cream cheese, place a slice of smoked salmon, and drizzle with a few drops of lemon juice.
- With foie gras – Spread a thin layer of fig jam on the blini, add a piece of foie gras, and sprinkle with coarse salt.
- For a sweet version – Serve with honey, walnuts, or orange marmalade.
At Super Vero, you can find authentic greek yogurt as well as Monoxilitis orange jam from Mount Athos.
Can caviar and foie gras be served together?
While caviar and foie gras are not typically eaten in the same bite, they can certainly be part of the same spread, served as different delicacies. In France, blini with caviar are a classic aperitif, while foie gras is traditionally served as a starter with dessert wines.
Tips for perfect blini pancakes
✔ Don’t skip the resting time! Yeast gives them a unique texture, so blini shouldn’t just be regular pancakes.
✔ Don’t overbeat the egg whites – They should be firm but not dry.
✔ Keep them small! The perfect size is around 5 cm – small and elegant.
✔ Don’t overcrowd the pan – Cook them in batches for even cooking.
Pro tip for easier preparation:
Make your blini in advance! You can cook them a day ahead, store them in the fridge, and gently reheat before serving.
Enjoy 😊!
