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Yeasted Blinis

Yeasted Blinis

These taste great at room temperature, so cook this blini recipe (using two skillets at a time!) an hour ahead.


  • 1 ¼-oz. envelope active dry yeast
  • ½ cup plus 2⅓ cups all-purpose flour
  • 2 teaspoons plus 3 Tbsp. sugar
  • 2½ cups half-and-half, room temperature
  • ¼ cup (½ stick) unsalted butter, melted, plus more, chilled, for skillet

Recipe Preparation

  • Mix yeast, ½ cup flour, 2 tsp. sugar, and 1 cup water in a large bowl. Cover and let sit in a warm place until entire surface is foamy and puffed in places, about 30 minutes. If this doesn’t happen, your yeast is past its prime; start again with a fresh package.

  • Add egg yolks, half-and-half, melted butter, salt, remaining 2⅓ cups flour, and remaining 3 Tbsp. sugar to mixture and whisk until smooth. Cover batter and let sit in a warm place until almost tripled in volume, 3–4 hours. (Or, to make ahead, cover and chill 8–12 hours. Bring to room temperature before proceeding.)

  • Whisk egg whites in a medium bowl to soft peaks; fold into batter. Melt about ½ Tbsp. butter in a large nonstick skillet over medium heat. Scoop in heaping tablespoonfuls of batter to make 2” blinis. Cook until bubbles form on top and bottoms are golden brown, about 3 minutes. Flip and cook until other sides are golden brown, about 3 minutes. Transfer blinis to wire racks. Repeat with remaining batter, wiping out skillet and adding more butter as needed.

Recipe by Bonnie Morales, Kachka, Portland,

Nutritional Content

Calories (kcal) 350 Fat (g) 16 Saturated Fat (g) 9 Cholesterol (mg) 90 Carbohydrates (g) 43 Dietary Fiber (g) 1 Total Sugars (g) 6 Protein (g) 9 Sodium (mg) 530Reviews Section

Watch the video: How to Make Potato Blinis - Meatless Monday - Martha Stewart