Blini s Ikroi

Russian buckwheat flour⏱ 30 min⚡ Pescatarian

These delicate buckwheat blini are tender, lightly nutty, and just rich enough to support luxurious toppings. Cool tangy smetana and briny black caviar create a classic contrast that makes each bite elegant and unmistakably celebratory.

Nutrition · per serving

376kcal

15gProtein

29gCarbs

22gFat

3gFiber

2 servings

Ingredients

12 items

Bliny batter

buckwheat flour60 g

plain flour40 g

fine salt2 g

baking powder4 g

milk180 ml

egg1 large

unsalted butter, melted20 g

For cooking and serving

unsalted butter10 g

smetana80 g

black caviar30 g

fresh dill, finely chopped4 g

lemon wedges2 wedges

Tips

•For the best texture, keep the blini small; this makes them easier to flip and gives a delicate, canapé-like result.
•If smetana is unavailable, full-fat sour cream or crème fraîche is the closest substitute, though smetana is the most traditional.
•Serve with chilled sparkling wine or icy vodka for a classic pairing.
•Black caviar is naturally salty, so the blini batter should be only lightly seasoned.

Steps

1
In a mixing bowl, whisk together the buckwheat flour, plain flour, fine salt, and baking powder until evenly combined. In a second bowl, whisk the milk, egg, and melted butter until smooth.
60 g buckwheat flour40 g plain flour2 g fine salt4 g baking powder180 ml milk1 large egg20 g unsalted butter, melted
2
Pour the wet mixture into the dry ingredients and whisk just until you have a smooth, pourable batter similar to light cream. Do not overmix; a brief whisk keeps the blini tender. Let the batter stand for 5 minutes so the flour hydrates and the baking powder starts working.
60 g buckwheat flour40 g plain flour2 g fine salt4 g baking powder180 ml milk1 large egg20 g unsalted butter, melted
3
Warm a non-stick frying pan or well-seasoned crêpe pan over medium heat. Add a small amount of the butter and swirl to coat lightly. Spoon in small rounds of batter, about 1 tablespoon each, leaving space between them. Cook in batches for 1 to 2 minutes, until the edges look set and small bubbles appear on the surface.
10 g unsalted butter60 g buckwheat flour40 g plain flour2 g fine salt4 g baking powder180 ml milk1 large egg20 g unsalted butter, melted
4
Flip the blini and cook for 30 to 60 seconds more, until lightly golden and springy in the centre. Adjust the heat as needed; if they brown too fast, lower it slightly. Transfer to a plate and repeat with the remaining batter and butter. You should get about 10 to 12 small blini.
10 g unsalted butter
5
Arrange the warm blini on a serving plate. Top each with a small spoonful of smetana and a little black caviar. Finish with chopped dill and serve immediately with lemon wedges on the side.
80 g smetana30 g black caviar4 g fresh dill, finely chopped2 wedges lemon wedges

Origin & History

Blini have been made in Russia and across Eastern Europe for centuries, originally tied to pre-Christian sun rituals and later to Maslenitsa celebrations marking the end of winter. Buckwheat versions are especially associated with traditional Russian cooking, and serving them with smetana and caviar became a festive dish linked to hospitality and special occasions.

russian blini caviar pescatarian buckwheat party pan-fried

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

In a mixing bowl, whisk together the buckwheat flour, plain flour, fine salt, and baking powder until evenly combined. In a second bowl, whisk the milk, egg, and melted butter until smooth.

60 g buckwheat flour40 g plain flour2 g fine salt4 g baking powder180 ml milk1 large egg20 g unsalted butter, melted

Pour the wet mixture into the dry ingredients and whisk just until you have a smooth, pourable batter similar to light cream. Do not overmix; a brief whisk keeps the blini tender. Let the batter stand for 5 minutes so the flour hydrates and the baking powder starts working.

60 g buckwheat flour40 g plain flour2 g fine salt4 g baking powder180 ml milk1 large egg20 g unsalted butter, melted

Warm a non-stick frying pan or well-seasoned crêpe pan over medium heat. Add a small amount of the butter and swirl to coat lightly. Spoon in small rounds of batter, about 1 tablespoon each, leaving space between them. Cook in batches for 1 to 2 minutes, until the edges look set and small bubbles appear on the surface.

10 g unsalted butter60 g buckwheat flour40 g plain flour2 g fine salt4 g baking powder180 ml milk1 large egg20 g unsalted butter, melted

Flip the blini and cook for 30 to 60 seconds more, until lightly golden and springy in the centre. Adjust the heat as needed; if they brown too fast, lower it slightly. Transfer to a plate and repeat with the remaining batter and butter. You should get about 10 to 12 small blini.

10 g unsalted butter

Arrange the warm blini on a serving plate. Top each with a small spoonful of smetana and a little black caviar. Finish with chopped dill and serve immediately with lemon wedges on the side.

80 g smetana30 g black caviar4 g fresh dill, finely chopped2 wedges lemon wedges

Origin & History