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6-8 servings


0 hours 10 mins


0 hours 30 mins


0 hours 40 mins

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3 Tbsp. All-purpose flour

2 Tbsp. Buckwheat flour

1 Tsp. Sugar (or Lakanto sweetener)

1/8 Tsp. Baking soda

Kosher salt

1/4 Cup Whole milk (or skim milk)

1 Large egg, separated

2 Tbsp.Unsalted butter, melted plus more for cooking (or Land O’Lakes Lite Butter)

Fat-Free Fage Greek Yogurt (or Sour Cream)

Fresh Chives

Salmon Roe (or Caviar)


1) In a bowl, whisk together the flours, sugar, soda, and 1/4 teaspoon salt. Whisk in the milk and the egg yolk. In a separate bowl, whisk the egg white until soft peaks form.  Fold the egg white into the batter until combined. Fold the 2 tablespoons melted butter into the batter.

2) In a large non-stick skillet, heat about 1/2 tablespoon of butter over medium heat until hot. Working in batches, spoon one tablespoon of the batter into the skillet and cook until bubbly and dry on top, about 1 minute. Flip the blini over and cook until golden on the bottom, about 45 seconds more. Transfer the blini to a serving platter and repeat with the remaining batter.  These are supposed to be small, appetizer size pancakes, so don’t use more than about a tablespoon of batter.

3) Serve the blini topped with the Greek yogurt or sour cream and top that with a little salmon roe and two small pieces of cut chives.

NOTE:  My Blini with Fat Free Greek Yogurt, Salmon Roe and Chives are such elegant little bites of heaven and can really be lightened up by the use of alternative ingredients. If I have a health conscious group at my home, I substitute lakanto monk fruit for the sugar, use fat free Fage Greek yogurt instead of sour cream, skim milk instead of whole and I also use a light butter. The taste is the same and your guests will get the same fabulous experience. I have learned to do a lot of substitutions when I cook and when I find great ingredients and good substitutions; I will share them with you here. You can really cut back on saturated fats and sugar when preparing food with a couple of good subs. You can make these in advance and keep in a warm oven until ready to serve or just make up to a day ahead and refrigerate them. Just reheat in a 350-degree oven for about 5 minutes and you are ready to go.

Caviar is the traditional topping on blini but it is definitely not in everyone’s budget. A really good substitute is a reasonably priced salmon roe. I have an abundance of great supermarkets in my area and I can easily source a good one but if you can’t, you’ll find all kinds of options online. You can pick up a small jar for $12 – $15.

Another tip: if you are rushed and want to pull this together really fast, some supermarket sells these pre-made Blinis in their cheese department and they are really good. Keep a box in the refrigerator, heat them up when you are ready to assemble your starter and you are set for a gourmet appetizer or a great nibble with a cocktail. I always have them on hand.  Easy, fast and delicious.

If you are looking for other healthier, appetizer options, check out some of these recipes.  All are delicious and easy to make.

Crispy Cauliflower Bites

Cast Iron Scallops

Crabby Mini Cornbread Muffins

Jicama Shrimp Wraps

Mini Ranchero Shrimp Tacos

Chicken and Veggie Pinwheels