Cocktail Blini

Makes 24


Cocktail Blini Blini are the one Russian dish that has migrated around the world to smart restaurants and parties everywhere. They could have been specially designed as finger food in fact-each blin is about 1 to 1-1/2 inches in diameter, a perfect one-bite snack (or two bites if you're being dainty!) You can buy cocktail blini in many supermarkets and delicatessens, but usually they're not made authentically with buckwheat flour. Be different!

1 cup buckwheat flour
   or half and half with all-purpose flour
1 package active dried yeast (1/4 oz.)
1 teaspoon salt
1 egg separated
1 teaspoon sugar
3/4 cup lukewarm milk
1 tablespoon butter for sautéing

To serve:
Crème frâiche or sour cream
Small pots of caviar and/or salmon keta
Herbs, such as snipped chives and dill sprigs
About 4 pieces smoked salmon, finely sliced


Mix the flour, yeast and salt in a bowl and make a well in the centre. Beat the egg yolk with the sugar and 3/4 cup warm water and add to well. Mix well, then cover with a damp cloth and let rise at room temperature until doubled in size, about 2 hours.

Beat in the milk to make a thick, creamy batter. Cover again and leave for 1 hour until small bubbles appear on the surface.

Beat the egg white to soft peak stage, then fold it into the batter.

Heat a heavy-bottom skillet or crêpe pan and brush with butter. Drop in about 1 teaspoon of batter to make a pancake about 1 inch indiameter. Cook until the surface bubbles, about 2-3 minutes, then flip the blini over with a spatula and cook the second side for 2 minutes.

Put a plate in the oven to keep warm while you cook the remaining blini. Don't put the blini on top of each other. Serve them warm.

To serve, top with a spoonful of crème frâiche or sour cream, some snipped chives or dill sprigs, and a small pile of caviar or keta or a curl of smoked salmon.

Store in an airtight container for up to 3 days.

Reheat in the oven at 400 degrees for about 5 minutes.

Buy the Book!


Finger Food
By Elsa Petersen-Schepelern
Time-Life Books
Hardback, $19.95
ISBN: 0-7370-2022-9
Recipe Reprinted by permission.


Finger Food



Full Cocktail Recipe List

Cookbook Profile Archive

This page created November 1999

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home