Quick Homemade Blinis
Quick Homemade Blinis is a medium French recipe that serves 4. 260 calories per serving. Recipe by Cooking With Morgane on YouTube.
Prep: 12 min | Cook: 12 min | Total: 32 min
Cost: $1.41 total, $0.35 per serving
Ingredients
- 150 g all-purpose flour (Sift before use)
- 8 g baking powder (Sift with the flour)
- 4 g salt (Fine salt preferred)
- 1 pot (≈125 g) plain yogurt (At room temperature)
- 150 ml milk (Whole or semi‑skimmed)
- 30 g butter (Melted and lukewarm)
- 2 pcs eggs (Separate whites from yolks)
- 1 pinch ground nutmeg (Optional, for flavor)
Instructions
Prepare dry ingredients
In a bowl, sift the flour, salt and baking powder then mix them with a whisk.
Time: PT5M
Separate eggs and beat the whites
Separate the whites from the yolks. In another bowl, beat the egg whites on medium speed until you obtain stiff, glossy peaks.
Time: PT5M
Incorporate liquid ingredients into the dry
Add the yogurt, milk, egg yolks, melted butter and the pinch of nutmeg to the dry mixture. Mix until you obtain a smooth batter.
Time: PT3M
Fold in the first half of the beaten whites
Take half of the beaten whites and gently fold them into the batter using a rubber spatula, lifting the mixture to avoid breaking it.
Time: PT2M
Fold in the remaining beaten whites
Add the remaining whites and mix gently until you obtain a homogeneous and still airy batter.
Time: PT2M
Heat the pan
Heat a non‑stick pan over medium‑high heat until it is very hot (test with a drop of water that sizzles).
Time: PT2M
Cook the blinis
Pour a tablespoon of batter into the hot pan. Cook for about 1 minute until small holes form on the surface, then flip and cook another 1 minute until golden and fluffy. Repeat until the batter is exhausted.
Time: PT12M
Serve
Serve the blinis warm, plain or accompanied by smoked salmon, sour cream or jam to taste.
Time: PT1M
Nutrition Facts
- Calories
- 260
- Protein
- 8 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: vegetarian, low-calorie
Allergens: gluten, milk, eggs
Ingredient Substitutions
- Instead of all-purpose flour: wheat flour
- Instead of baking powder: baking soda (¼ tsp)
- Instead of plain yogurt: thick sour cream
- Instead of milk: almond milk
- Instead of butter: vegetable oil
- Instead of ground nutmeg: a pinch of cinnamon
Equipment Needed
- mixing bowl
- whisk or fork
- rubber spatula (silicone spatula)
- electric mixer (or hand whisk) (optional)
- non‑stick pan
- tablespoon
- spatula for flipping
- kitchen scale
- measuring cup
Critical Steps — Do Not Skip
- Beat egg whites to stiff peaks
- Fold the beaten whites without deflating them
- Know when to flip the blinis (formation of small holes)
Chef Tips from the Video
- Add a pinch of sugar to the batter for slight caramelization.
- Serve with caviar, smoked salmon or cream cheese for a chic appetizer.
- Using a pre‑heated cast‑iron pan gives an even more uniform cooking.
Troubleshooting
Blinis are hard and not fluffy
The whites were not beaten enough or the batter rested too long. Redo by beating the whites to stiff peaks and fold them in quickly.
The batter spreads too much and forms thin crepes
Adjust consistency by adding a little flour (1‑2 tbsp) or slightly reducing the milk.
Blinis stick to the pan
Make sure the pan is well heated and lightly greased with a drizzle of oil or butter before each batch.
Storage
Refrigerator: Store the blinis in an airtight container for up to 2 days.
Freezer: Wrap the blinis individually and freeze for up to 1 month. Reheat in a pan or microwave.
Room temperature: Consume immediately; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the batter the night before and keep it in the refrigerator for 1 hour before cooking.
- Whites can be beaten in advance and kept refrigerated in an airtight bowl for 30 minutes.
Last updated: August 14, 2026
