Ukrainian Blini


300 g / 11 oz millet
300 g / 11 oz buckwheat flour
3-4 tbsp butter
2 eggs
2 tbsp sugar
1 cup sour cream
2 cup milk
15 g / 0.5 oz yeast

Pick and wash millet, cook thick porridge, let it cool and rub through a sieve.

Pour 1/2 cup of milk in a pan, add 1 tbsp butter, boil. Add 1 cup of buckwheat flour, boil until thick mixture forms and let it cool to room temperature. Then pour in yeast diluted in warm water, mix and let the dough rise. Then add prepared millet, rest of the flour, raw yolks beaten with sugar, salt. Pour in warm milk, thoroughly mix and let dough rise again. Add whipped egg whites and bake blini.

Before serving, pour blini over with butter. Serve sour cream separately.

Quick-Ripened Blini


500 g / 1 lb 2 oz flour
3 cups water
2-3 eggs
1 tbsp sugar
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp lemon acid

Mix eggs with 3 cups of warm water, add salt, sugar and baking soda, add flour and whip so that the dough is uniform, with no lumps. Dilute acid in a cup of water, add to prepared dough, mix and start making blini immediately.

If there is no acid available, the dough for blini can be prepared as follows: flour,eggs, sugar, salt are mixed with soured milk. Soda is diluted in a cup of water and added to the dough and mixed before baking blini.

Sponge Dough Blini


1 kg/2 lb 4 oz all-purpose flour
4-5 cups milk
3 tbsp butter
2 eggs
2 tbsp sugar
1 1/2 tsp salt
40 g/1 1/2 oz fresh yeast

Make sponge — in a mixing bowl dissolve yeast in 2 cups of warm water, add 500 g/1 lb 2 oz of flour, mix well, cover the bowl and leave in warm place for about an hour.

When sponge is ready — add salt, sugar, egg yolks, melted butter, mix and then add remaining flour, mixing the dough until smooth.

Add warm milk to the dough — 1 cup at a time, mixing well before each addition. Cover the bowl again and leave in a warm place to rise. When the dough has risen — mix it until it settles down and leave to rise again. Settle the dough again by mixing whipped egg whites into it.

Blini should be baked immediately after final rising. Blini a very good if the dough was allowed to rise two-three times.

If you like your blini to be more dry — replace half of the flour with buckwheat flour in the recipe. Make sponge with wheat flour and 1 tbsp of buckwheat flour. Remaining buckwheat flour should be added together with shortening. All the other steps of the recipe remain unchanged.


In order to make thin juicy blini, small skillets need to be used – whether cast iron or other metal, but the bottom must be thick. Before pouring the dough on the skillet, it must be heated and well greased, otherwise blini will get burned.

New skillets used for the first time should be heated for 10-15 minutes with cooking fat. Then drain the fat, and rub the skillet with salt immediately. Ancient Russian proverb states: “First blin comes out as a lump”. There is a lot of truth to that – first blin is lumpy – pale, thick, unappetizing. First blini give an indication as to how much dough to use in order for blini to come out straight and thin.

In a Russian stove blini are baked from both top and bottom.

Good blini can be made on a regular stove, primus stove or kerosine stove. To ensure that blin doesn’t get burned, it should be turned from one side to another.

Wheat flour as well as buckwheat flour can be used to prepare blini.

Blini can be made with different seasonings: scallions, chopped boiled eggs, herring, pieces of salmon, smelt and other fish.

Blini with seasoning are made as follows: grease the skillet, sprinkle with scallions or chopped eggs, or put pieces of salmon, pour dough and bake as regular blini.

Blini can be served with with melted butter or vegetable oil, sour cream, herring, lamprey, balyk, sprat, anchovies, salmon and caviar.

Blini are served hot. Put blini on a heated plate in a stack, covered with a napkin, or keep them in oven. It is even better to serve blini right after they are done, from a skillet.

Blini with Cheese (Crepes with Cheese)


2 cups all-purpose flour
500 g/1 lb 2 oz farmers cheese
3/4 cup sour cream
3/4 cup sugar
3 cups milk
2 eggs
2 tbsp butter

Break 1 egg into a mixing bowl, add 1 tbsp sugar, 1/2 tsp salt, 1 cup cold milk and mix well. Add flour, little at a time, mixing to incorporate, then add remaining milk to the batter, also little at a time.

Heat a frying pan or a crepe pan over a medium heat. When the pan is hot — butter it and add enough batter to cover the bottom of the pan in a thin layer. Cook on medium heat. Take blin out of the pan when the bottom is nicely browned and repeat the process until no batter is remaining.

Blini should be very thin. If they come out too thick — thin the batter with a little bit more milk.

Rub farmers cheese through a sieve, add egg yolk, sugar, 1/2 tsp salt, lemon or orange zest, 1 tbsp melted butter and mix everything well (if desired — add picked over and washed raisins to the cheese mixture). Put 1 tbsp of cheese mixture on the cooked side of the blin and wrap it into an envelope shape. To insure that it does not unwrap during frying — moisten the final fold with egg white. Fry in butter on a preheated skillet, until nicely brown on all sides. Sprinkle stuffed blini with powdered sugar and serve hot. Serve sour cream on a side.