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Yeasted Blini Recipe

A batch of yeasted blini with some folded in four on a marble board.

5 from 11 reviews

Leavened with yeast, these beautifully flavored and airy yeasted blini are the best. Serve blinis with jam or honey, or enjoy them as savory ones with smoked salmon or red/black caviar like in old-times Russia.


  • 1 2/3 cups + 1 teaspoon (400 ml) milk 
  • 2/3 cup + 1 tablespoon (175 ml) water 
  • 1 1/2 teaspoon SAF instant yeast 
  • 1 2/3 cups + 2 tablespoons (225 g) all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 2 teaspoons vegetable oil, plus more for cooking
  • 1 large egg
  • 1/2 teaspoon vanilla extract

* If needed, please refer to Baking Conversion Charts.


  1. To make the blini batter, pour milk and water in a small saucepan and heat over medium-high to 113 degrees F/45 degrees C (use a cooking thermometer to check the temperature). Take off the heat and transfer to a large heatproof bowl. Add baking yeast, salt, sugar, mix with a hand whisk, and rest for about 5 minutes for the yeast to activate. Sift flour with a flour sifter, add it to the main preparation, and mix. Beat the egg for an omelet, add to the mixture. Pour vanilla extract and oil, and combine. Cover the bowl with plastic film and place it in a warm draft-free place to rest for 30 to 45 minutes. The batter will approximately double.
  2. To cook blini, gently mix the batter with a hand whisk. Heat a crepe pan over medium heat and brush it with oil using a silicone brush. Pour one ladder of batter into the pan, swirl it to coat the entire skillet, and cook until the bubbles appear on the surface of the blini and its bottom becomes golden brown, about 1 to 2 minutes. Flip blini and cook on the second side for about 1 to 2 minutes. Transfer blini to a warm plate. Repeat the process until the batter is used up, brushing the skillet before adding the batter.


  1. Check the temperature of liquids with a cooking thermometer. If you do not have one, the milk with water has to be warm to the touch.
  2. Make sure to get the smooth blini batter before letting it rest. If there are flour lumps in the batter, pass the batter through a fine-mesh sieve to remove them.
  3. To speed up the yeast to proof, place the bowl with batter covered with plastic wrap or a tea towel in the oven with the light on (the heat is off).  
  4. Stir the blini batter throughout cooking, so flour is evenly distributed in the batter.
  5. Make sure to serve blinis warm as soon as they are cooked, or keep them covered with a tea towel in the warm oven until ready.





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