Leiths How to Cook
Peter Cassidy


Quantity Ingredient
125g wholemeal flour
125g plain flour
3/4 teaspoon salt
15g butter
375ml milk
3 eggs
25g fresh yeast
1 teaspoon caster sugar
sunflower oil, for frying


  1. Sift the flours and salt into a bowl, tipping in any bran left in the sieve.
  2. Melt the butter in a small saucepan. In a separate pan, heat the milk until warm.
  3. Make a well in the centre of the flour and add 2 whole eggs and 1 yolk, reserving the leftover white.
  4. In a small bowl, combine the yeast, sugar and 2 tablespoons of the warm milk; mix well until the yeast has dissolved. Pour the yeast mixture onto the eggs in the well with the melted butter and about three-quarters of the remaining milk. Mix together and add the remaining milk, if needed, to create a smooth batter. The mixture should be a pourable batter rather than a dough.
  5. Cover the bowl with lightly oiled cling film and leave to rise in a warm place until at least doubled in size, about 1 hour. The quantity of yeast should make it grow quite considerably and quickly in a warm place. Heat the oven to 120°C.
  6. Whisk the egg white to medium-stiff peaks and fold it into the blini batter.
  7. Lightly oil a non-stick frying pan and place the pan over a low to medium heat. Pour in enough batter to create a saucer-sized blini and cook until bubbles rise to the surface. Flip it over and cook the second side to a golden brown.
  8. Transfer the blini to a plate in the low oven and repeat with the remaining batter, lightly oiling the pan between each, and layering the cooked blinis between sheets of greaseproof paper.


  • If you are using an individual blini pan, fill it about one-third full and flip it when bubbles rise to the surface.


  • To make small canapé-sized blinis, cook teaspoonfuls of the mixture. This quantity of batter will make 50–60 blini canapé bases.

Topping suggestions

  • –Smoked eel with horseradish cream

    –Serrano ham, semi-dried figs and mascarpone

    –Smoked trout, cooked beetroot and a mixture of horseradish and crème fraîche, topped with dill

    –Smoked salmon, with or without crème fraîche
Leiths School of food and wine
cookery course
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