• Preparation 25 MIN
    Cooking 15 MIN
    Waiting 1 H
  • Makes 45 blinis, approximately
  • Freezes






  1. In a bowl, combine flours, yeast and salt. Add warm milk and egg yolks. Whisk until smooth. Cover with a cloth or plastic wrap. Let rest for about 1 hour in a warm and humid place.
  2. In another bowl, beat egg whites until stiff peaks form. Fold in meringue, using a whisk because batter is sticky.
  3. In a lightly buttered non-stick skillet, pour a little batter at a time to form small pancakes, about 5-cm (2-inches) in diameter. Cook for about 1 minute or until small holes form at the surface of the batter. Turn blini over and cook for about 1 more minute. Repeat with remaining batter.


  1. Garnish each blini with 2.5 ml (½ teaspoon) of sour cream and 1 ml (¼ teaspoon) of fish roe. Serve blinis at room temperature.


Traditionally, in Russia, blinis are served with a mound of sour cream and a generous spoonful of sturgeon caviar. Here, we prefer trout or lumpfish roe that are more affordable.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 5 blinis

Content % Daily Value
Calories 138  
Total Fat 5.1 g  
Saturated Fat 2 g  
Sodium (salt) 277 mg  
Carbohydrates 16 g  
Fibre 1 g  
Protein 7 g