🥞 Russian blini

Name: Russian blini
Total time: 120 min
Yield: 4
Cuisine: Russia
Ingredients: 200 g buckwheat flour; 500 ml warm milk; 2 eggs; 1 tsp dried yeast; 1 tbsp sugar and ½ tsp salt; 40 g butter, melted, plus a little for the pan

Origin: Russia

390kcal

per serving · 200 g

195kcal

per 100 g

14 gProtein7 g / 100 g

16 gFat8 g / 100 g

48 gCarbs24 g / 100 g

Russian blini are thin, tender pancakes made from a yeasted batter of buckwheat flour, milk and eggs, cooked in a hot pan and brushed with melted butter. The yeast gives them a light, lacy texture and a gentle tang. They are stacked high and eaten warm, folded or rolled, with sour cream, jam, honey or savoury fillings.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: milk, egg, butter

Contains glutenno wheat, barley or rye in a typical recipe

Contains dairybecause of: milk, butter

Not keto24 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

buckwheat flourmilkeggbutteryeast

Recipe

4 servings120 min

Ingredients

200 g buckwheat flour
500 ml warm milk
2 eggs
1 tsp dried yeast
1 tbsp sugar and ½ tsp salt
40 g butter, melted, plus a little for the pan

Method

Stir the yeast and sugar into half the warm milk, then whisk in the buckwheat flour. Cover and leave in a warm place for about 1 hour until bubbly.
Beat in the eggs, salt, melted butter and the rest of the milk to a pourable batter, like single cream. Rest for 20 minutes.
Heat a frying pan over medium-high heat and brush it lightly with butter.
Pour in a ladle of batter, swirl to coat the pan thinly and cook for about 1 minute until the edges lift, then flip and cook 30 seconds more.
Stack the blini, brushing each lightly with butter, and serve warm.

How to make it lighter

Brush the pan, don’t pour — a pastry brush and a non-stick pan keep the fat low.
Skip buttering every blin in the stack, or use just a thin smear on the top ones.
Choose savoury or fresh-fruit toppings over jam and honey, and count blini rather than eating from the stack.

History

Blini are often described as one of the oldest dishes of Russian cuisine and have long been linked to Maslenitsa, the festival that marks the end of winter before Lent, when a round golden blin is often said to symbolise the sun. Today they are eaten all year round, at home and in cafés across Russia.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Russian blini and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →