Blini platter

Blini platter
  • 1:20 Prep
  • 0:10 Cook
  • Makes 15
  • Capable cooks

Serve these delicious blinis as part of an entertaining platter.

Featured in
Easy entertaining, Smoked salmon recipes


  • 2/3 cup (100g) plain flour
  • 40g buckwheat flour (see notes)
  • 1 tsp dry instant yeast
  • 1/2 cup (125ml) milk
  • 1/3 cup (80g) creme fraiche, plus extra to serve
  • 1 egg, separated
  • 30g unsalted butter, melted
  • Caviar, salmon roe, chopped
  • Hard-boiled egg, to serve
  • Smoked salmon, to serve
  • Beetroot relish, to serve
  • Pickled red onion, to serve
  • Chopped chives, to serve
  • Chopped dill, to serve


  • Step 1
    Sift flours, yeast and 1 tsp salt into a bowl. Make a well in the centre.
  • Step 2
    Place milk and creme fraiche in a small saucepan over low heat and warm gently until lukewarm. Add milk mixture to the well in the flour mixture, along with the egg yolk, then stir until a soft dough. Cover with plastic wrap and set aside in a warm place for 1 hour or until small bubbles appear on the surface.
  • Step 3
    Whisk the eggwhite until soft peaks form, then gently fold into the batter.
  • Step 4
    Heat a large non-stick frypan over medium-low heat and brush with a little butter. In batches, using 1/2-1 tbs batter for each blini, add batter to the frypan, then cook for 2 minutes or until small bubbles appear on the surface. Turn and cook for a further 1 minute or until golden.
  • Step 5
    Transfer to a plate while you cook the remaining blinis, brushing the pan with more butter in between batches.
  • Step 6
    Place blinis on a serving platter, then serve with a selection of toppings for guests to assemble their own.


  • 288 kj


  • 3.4g

    Fat Total

  • 1.9g

    Saturated Fat

  • 0.6g


  • 2g


  • 18mg


  • 23mg


  • 0.1g

    Carbs (sugar)

  • 7.8g

    Carbs (total)

All nutrition values are per serve


Buckwheat flour is from selected supermarkets and health food shops.

Nutritional information excludes toppings.

  • Author: Valli Little
  • Image credit: Jeremy Simons
  • Publication:



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