Quick Recipe Version (TL;DR)
Quick Ingredients
- 120 g (1 cup) all-purpose flour
- 60 g (1/2 cup) buckwheat flour
- 7 g (2 1/4 tsp) instant yeast
- 12 g (1 tbsp) granulated sugar
- 3 g (1/2 tsp) fine salt
- 240 ml (1 cup) whole milk, warmed to 43°C / 110°F
- 1 large egg
- 28 g (2 tbsp) unsalted butter, melted (plus 1–2 tbsp for the pan)
- 180 ml (3/4 cup) crème fraîche
- 225 g (8 oz) smoked salmon, thinly sliced
- 10 g (about 1/4 cup) fresh dill, chopped or fronds picked
- 1 lemon, cut into wedges
- 2 tbsp capers, drained (optional)
Do This
- 1. Whisk flours, yeast, sugar, and salt in a bowl.
- 2. Whisk warm milk, egg, and melted butter; stir into dry ingredients until smooth.
- 3. Cover and let batter rise 60 minutes at warm room temperature (21–24°C / 70–75°F).
- 4. Heat a nonstick skillet or griddle over medium-low (about 163°C / 325°F); lightly butter.
- 5. Cook blini using 1 tbsp batter each: 60–90 seconds per side until golden and set.
- 6. Top each blini with crème fraîche, smoked salmon, dill, and lemon; add capers if using.
Why You’ll Love This Recipe
- Feels like an upscale brunch, but the technique is simple and beginner-friendly.
- Yeasted batter gives the blini a light, tender texture with a gentle tang.
- The toppings are no-cook and customizable (capers, extra herbs, different fish).
- Perfect for entertaining: you can make the blini ahead and assemble right before serving.
Grocery List
- Produce: 1 lemon, fresh dill
- Dairy: whole milk, unsalted butter, crème fraîche, 1 large egg
- Seafood: smoked salmon
- Pantry: all-purpose flour, buckwheat flour, instant yeast, granulated sugar, fine salt, capers (optional)
Full Ingredients
For the Yeasted Blini Batter
- 120 g (1 cup) all-purpose flour
- 60 g (1/2 cup) buckwheat flour
- 7 g (2 1/4 tsp) instant yeast
- 12 g (1 tbsp) granulated sugar
- 3 g (1/2 tsp) fine salt
- 240 ml (1 cup) whole milk, warmed to 43°C / 110°F
- 1 large egg, room temperature if possible
- 28 g (2 tbsp) unsalted butter, melted and slightly cooled
For Cooking
- 14–28 g (1–2 tbsp) unsalted butter, for greasing the pan as you cook (or neutral oil if preferred)
For Serving (Classic Smoked Salmon Toppings)
- 180 ml (3/4 cup) crème fraîche
- 225 g (8 oz) smoked salmon, thinly sliced (cold-smoked/lox style)
- 10 g (about 1/4 cup) fresh dill, chopped or fronds picked
- 1 lemon, cut into wedges (to squeeze over just before eating)
- 2 tbsp capers, drained (optional)
Step-by-Step Instructions
Step 1: Warm the milk to the right temperature
Warm 240 ml (1 cup) whole milk to 43°C / 110°F. It should feel very warm but not hot. If the milk is much hotter than 46°C / 115°F, it can slow down or damage the yeast, so use a thermometer if you have one.
Step 2: Mix the dry ingredients
In a medium mixing bowl, whisk together:
120 g (1 cup) all-purpose flour, 60 g (1/2 cup) buckwheat flour, 7 g (2 1/4 tsp) instant yeast, 12 g (1 tbsp) sugar, and 3 g (1/2 tsp) fine salt.
Whisking evenly distributes the yeast and prevents salty pockets.
Step 3: Whisk the wet ingredients
In a second bowl (or a large measuring jug), whisk together the warm milk, 1 large egg, and 28 g (2 tbsp) melted unsalted butter until smooth.
Step 4: Combine into a smooth batter
Pour the wet ingredients into the dry ingredients. Whisk until you have a smooth batter with no dry flour remaining. The batter should be thicker than crepe batter but looser than typical American pancake batter; it should fall from a spoon in a thick ribbon.
If your batter seems extremely thick (buckwheat can vary), whisk in 1–2 tbsp (15–30 ml) warm milk to loosen it slightly.
Step 5: Let the batter rise for 1 hour
Cover the bowl with a lid, plate, or plastic wrap. Let rise for 60 minutes at warm room temperature (21–24°C / 70–75°F).
You’re looking for visible bubbles and a batter that looks a bit lighter and puffier. It may not fully double in size, and that’s fine.
Step 6: Cook the blini gently and evenly
Heat a nonstick skillet or griddle over medium-low heat until the surface reaches about 163°C / 325°F. Lightly butter the pan (a thin film; you don’t want the blini to fry).
Use 1 tablespoon (15 ml) batter per blini. Cook in batches, leaving space for spreading. Cook the first side for 60–90 seconds, until the edges look set and the surface shows bubbles. Flip and cook the second side for 45–75 seconds, until lightly golden and springy to the touch.
Transfer to a plate and repeat, lightly buttering the pan as needed. Adjust heat as you go: if they brown too fast, lower the heat; if they take much longer than the timing above, raise it slightly.
Step 7: Assemble with crème fraîche, smoked salmon, dill, and lemon
Arrange blini on a serving platter. Top each with about 1 teaspoon crème fraîche, a small fold of smoked salmon, and a pinch of dill. Add a few capers if using.
Serve immediately with lemon wedges on the side so everyone can finish with a fresh squeeze right before eating.
Pro Tips
- Control the heat for tender blini: Medium-low (around 163°C / 325°F on a griddle) helps the centers cook through before the outsides brown.
- Make the first blini your “test pancake”: If it spreads too much, whisk in 1 tbsp (8 g) flour. If it’s too thick to spread, add 1 tbsp (15 ml) warm milk.
- Keep them warm for a crowd: Place cooked blini on a sheet pan in a 93°C / 200°F oven while you finish cooking the rest (cover loosely with foil so they don’t dry out).
- Better salmon folds: Instead of laying slices flat, fold them into loose ribbons so the platter looks abundant and elegant.
- Dill goes on last: It stays fresh-looking and aromatic, instead of wilting against warm pancakes.
Variations
- Caper-red onion version: Add 2 tbsp finely minced red onion to the topping lineup for a classic bagel-and-lox vibe.
- Trout or caviar upgrade: Swap smoked salmon for smoked trout, or add 30 g (1 oz) salmon roe (or another caviar) on top of the crème fraîche.
- Herb swap: Use chives or a mix of chives and dill for a slightly sharper, oniony finish.
Storage & Make-Ahead
Make ahead: Cook the blini up to 2 days in advance. Cool completely, then store in an airtight container in the refrigerator with parchment between layers. Rewarm on a dry skillet over low heat for 30–60 seconds per side, or in a 150°C / 300°F oven for 5–7 minutes until just warmed through.
Freezing: Freeze cooked blini (with parchment between layers) for up to 1 month. Thaw overnight in the refrigerator and rewarm as above.
Assembly: For best texture, assemble right before serving so the blini don’t soften under the crème fraîche.
Nutrition (per serving)
Approximate, based on 6 servings (about 4 blini each) with crème fraîche and smoked salmon, not including optional capers.
Calories: 330 kcal | Protein: 17 g | Carbohydrates: 26 g | Fat: 18 g | Saturated Fat: 9 g | Fiber: 2 g | Sugars: 4 g | Sodium: 680 mg
