60 min
Suitable for vegetarians
Temperature: Cold
Additional culinary preparation: Garnishes
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Yeast 8.333 g
Table salt 0.833 g
Sugar 0.008 kg
Sterilised milk 0.104 l
Potatoes 0.063 kg
Plain flour 0.05 kg
Egg yolk 1.667 ud
Egg whites 5.0 ud
  • Boil the potato, leave to cool and peel it.
  • Dissolve the yeast in warm milk (the milk temperature should not reach more than 40 ºC).
  • Blend to combine the potato, milk with yeast, flour, sugar, salt and two egg yolks.
  • Place the batter in a bowl and let the preparation ferment until doubled in volume.
  • Whip 6 egg whites until they form stiff peaks, fold them into the fermented batter with a scooping-and-folding motion.

Blinis can be cooked in a frying pan specially intended for them or on a griddle.

  • In a non-stick frying-pan: Grease with a little fat or oil, heat and add a ladleful of batter, cook until golden brown on each side. Blinis should be golden-brown outside and well-cook inside.
  • On the griddle: Same way of cooking, but if they are not evenly shaped, use a pastry cutter to have them shaped.

They are served slightly warm or at room temperature.

Nutritional information (1 portion)
Fiber 1.1 g
Saturates 1.05 g
Monounsaturated fatty acids 1.04 g
Polyunsaturated fatty acids 0.45 g
Cholesterol 82.72 mg
Calcium 38.88 mg
Iron 0.82 mg
Zinc 0.5 mg
Vitamin A 63.46 ug
Vitamin C 2.4 g
Folic acid 45.32 ug
Salt (Sodium) 193.04 mg
Sugars 2.95 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.