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.

To help you with this recipe

Silicone Whisk

This silicone whisk allows you to whip cream, sauces and eggs efficiently.

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Healthy Pick

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