📝 About This Recipe
Steeped in centuries of Russian tradition, these Grechnevye Blini offer a sophisticated, nutty depth that ordinary wheat pancakes simply cannot match. Unlike the thick American style, these are delicate, lace-like crepes boasting a beautiful mahogany hue and a complex, earthy aroma from the buckwheat flour. Whether served during Maslenitsa (Butter Week) or a quiet weekend brunch, they provide a perfect canvas for both savory smoked fish and sweet golden honey.
🥗 Ingredients
The Yeast Starter (Opara)
- 1 cup Warm Milk (between 100°F and 110°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 tablespoon Granulated Sugar (to feed the yeast)
- 1/2 cup All-purpose Flour (sifted)
Main Batter
- 1 1/2 cups Buckwheat Flour (dark or light buckwheat both work)
- 1/2 cup All-purpose Flour (to help the structure)
- 1 1/2 cups Warm Milk (added gradually)
- 3 large Eggs (separated into yolks and whites)
- 4 tablespoons Unsalted Butter (melted and slightly cooled)
- 1/2 teaspoon Salt (fine sea salt)
- 2 tablespoons Neutral Oil (for the pan; grapeseed or vegetable oil)
Traditional Toppings
- 1 cup Sour Cream (Smetana) (full fat)
- 200 grams Smoked Salmon (thinly sliced)
- 1 bunch Fresh Dill (for garnish)
- 1/2 cup Melted Butter (for brushing between layers)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together 1 cup of warm milk, the yeast, and the sugar. Let it sit for about 10 minutes until it becomes frothy and bubbly.
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2
Stir in 1/2 cup of all-purpose flour to the yeast mixture to create a thick starter (opara). Cover with a warm damp cloth and let rise in a draft-free spot for 30 minutes.
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3
While the starter rises, whisk the 3 egg yolks with the salt and the 4 tablespoons of melted butter until smooth.
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4
Once the starter has doubled in size, stir in the egg yolk mixture. Gradually add the buckwheat flour and the remaining all-purpose flour, alternating with the rest of the warm milk.
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5
Whisk the batter vigorously until no lumps remain. The consistency should be like heavy cream. Cover and let it rise again for another 30-45 minutes.
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6
In a separate clean bowl, beat the 3 egg whites until stiff peaks form. This is the secret to light, airy buckwheat blini.
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7
Gently fold the stiff egg whites into the risen buckwheat batter using a spatula. Do not overmix; you want to maintain the air bubbles.
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8
Heat a 7-8 inch non-stick skillet or a traditional cast-iron blini pan over medium-high heat. Lightly coat with a brush of oil.
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9
Pour about 1/4 cup of batter into the center of the pan, immediately swirling it to coat the bottom in a thin, even layer.
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10
Cook for about 1-2 minutes. You will see bubbles forming on the surface and the edges turning golden brown and lacy.
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11
Flip the blini carefully with a thin spatula and cook the other side for an additional 30-45 seconds. It should be spotted with golden-brown 'leopard' marks.
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12
Transfer the finished blini to a warm plate and immediately brush with a little melted butter. Stack them on top of each other to keep them moist and warm.
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13
Repeat the process with the remaining batter, oiling the pan lightly every 2-3 blini as needed.
💡 Chef's Tips
Always use a combination of buckwheat and wheat flour; 100% buckwheat can be too brittle and difficult to flip. Ensure your milk is warm but not hot, as temperatures over 120°F will kill the yeast. For the most authentic texture, let the batter rest; the buckwheat needs time to hydrate properly. If the first blini fails (the 'Perviy blin komom' proverb), don't worry—it's often used to season the pan and gauge the heat. Use a piece of potato dipped in oil to grease the pan—it’s an old Russian trick to ensure a perfectly thin layer of fat.
🍽️ Serving Suggestions
Serve warm with a generous dollop of cold Smetana (sour cream) and a spoonful of red salmon roe or caviar. Pair with thinly sliced smoked sturgeon or salmon and a sprinkle of fresh dill for a classic savory breakfast. For a sweet version, roll them with wildflower honey or blackcurrant jam. Accompany with a glass of hot Russian tea from a samovar or a chilled shot of premium vodka. Top with sautéed wild mushrooms and onions for a hearty, vegetarian-friendly lunch.