Fluffy blinis with flour and quark

Ingredients

• 200 g Wheat flour (type 45) (Sift before use)
• 250 g Quark or Bulgarian yogurt (Unsweetened, at room temperature)
• 2 units Eggs (At room temperature)
• 5 g Baking powder (About ½ packet)
• 2 g Salt (Pinch, fine salt)
• 15 ml Vegetable oil (e.g. sunflower oil) (To grease the pan, about 1 tablespoon)

Instructions

1. Prepare ingredients and equipment

   Gather flour, salt, baking powder, eggs, quark, oil and the necessary utensils.

   Time: PT5M

2. Mix dry ingredients

   In the bowl, pour the flour, add the salt and baking powder. Mix with the whisk until homogeneous.

   Time: PT3M

3. Incorporate the eggs

   Crack the two eggs into a small bowl to avoid shells, then add them to the dry mixture. Whisk lightly.

   Time: PT2M

4. Add the quark

   Pour the quark (or Bulgarian yogurt) all at once into the bowl and mix with the spatula until you obtain a smooth and slightly sticky batter.

   Time: PT3M

5. Batter resting

   Cover the bowl with a clean kitchen towel and let rest at room temperature for at least 1 hour. The batter will rise slightly.

   Time: PT1H

6. Heat the pan

   Heat the cast‑iron pan over medium‑high heat, add a drizzle of oil then wipe it with paper towel to leave only a thin layer.

   Time: PT5M

   Temperature: 180°C

7. Cook the first blini

   Drop a small spoonful of batter into the pan, spread quickly into a regular circle. Cook for 30 seconds until the bottom is lightly golden.

   Time: PT30S

   Temperature: 180°C

8. Flip and finish cooking

   Using two forks, flip the blini, flatten slightly with the spatula and cook another 30 seconds on the other side.

   Time: PT30S

   Temperature: 180°C

9. Repeat cooking

   Repeat steps 7‑8 until the batter is exhausted, lightly wiping the pan between each blini if necessary. Keep the cooked blinis on a warm plate.

   Time: PT12M

   Temperature: 180°C

10. Serve

    Serve the blinis immediately, accompanied by tarama, quark or any other topping of your choice.

    Time: PT2M

Nutrition Facts

Calories

285

Protein

13 g

Carbohydrates

40 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Wheat flour (type 45): All-purpose flour, Buckwheat flour
• Instead of Quark or Bulgarian yogurt: Greek yogurt, Ricotta
• Instead of Eggs: Egg whites, Flax egg (for vegan version)
• Instead of Baking powder: Baking soda + vinegar
• Instead of Salt: Sea salt
• Instead of Vegetable oil (e.g. sunflower oil): Butter, Olive oil

Equipment Needed

• Large mixing bowl
• Whisk
• Silicone spatula (rubber spatula)
• Tablespoon (or small ladle)
• Cast‑iron pan
• Clean kitchen towel
• Paper towel
• Forks (for flipping) (optional)
• Kitchen thermometer (optional) (optional)
• Kitchen scale (optional)

Critical Steps — Do Not Skip

• Let the batter rest for at least 1 hour.
• Heat the pan to the correct temperature (≈180 °C) before adding the batter.
• Flip the blini quickly to prevent it from drying out.

Chef Tips from the Video

• Use very fresh quark for a lighter batter.
• A small pinch of sugar in the batter gives a slight sweet taste that pairs well with tarama.
• For larger blinis, pour more batter and spread with the back of a spoon.

Troubleshooting

Storage

Refrigerator: Store the blinis in an airtight container for 2 days.

Freezer: Wrap the blinis individually and freeze for 1 month.

Room temperature: At room temperature, consume within 2 hours.

Make-Ahead Tips

• The batter can be prepared the day before and kept covered at room temperature.
• Cooked blinis freeze very well and can be reheated in a pan or microwave.