Carrot Blinis

  • Preparation 25 MIN
    Cooking 20 MIN
    Waiting 1 H
  • Servings 1
  • Makes 24 hors d'oeuvres
  • Freezes
These Russian-inspired small pancakes are carrot-based, and topped with herbs, caviar and a dollop of crème fraîche. They're a great hors d'oeuvre for your holiday party!






  1. In a bowl, combine both flours with the yeast and salt. Add the carrot purée, carrot juice and egg yolk. Whisk until smooth. Cover the bowl with a damp cloth or plastic wrap. Let the batter sit for 1 hour in a warm, humid spot or until doubled in volume.
  2. In another bowl, whisk the egg white until stiff peaks form. With a whisk, fold the egg white into the batter. The batter will be sticky.
  3. Heat a lightly buttered non-stick skillet over medium heat. For each blini, pour 2 tsp (10 ml) of the batter into the skillet to form 1 1/4-inch (3 cm) round pancakes. To get perfectly round blinis, even out the circles of batter with the back of a lightly oiled spoon. Cook 6 blinis at a time for 1 to 2 minutes or until small bubbles form on the surface. Flip the blinis over and cook for another minute or until golden. Set the blinis aside on a plate and repeat with the remaining batter. Add a small amount of butter to the skillet between each batch of pancakes.


  1. Garnish the blinis with the sour cream, fish eggs, grated carrot and chives.


Use homemade or store-bought carrot purée, which can often be found in the baby food aisle of your grocery store.

Healthy Pick

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