Know what’s on your plate
Blinis
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 270 kcal —
- Protein 5.9 g 12%
- Carbohydrate 35 g 13%
- Fat 12 g 15%
- Saturated fat 1.5 g 8%
- Fibre 2.2 g 8%
- Sugars 4.6 g —
- Sodium 360 mg 16%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0 mg 0%
- Vitamin E 2.4 mg 16%
- Thiamin (B1) 0.11 mg 9%
- Riboflavin (B2) 0.12 mg 9%
- Niacin (B3) 0.73 mg 5%
- Pantothenic acid (B5) 0.35 mg 7%
- Vitamin B6 0.07 mg 4%
- Folate (B9) 33 µg 8%
- Vitamin B12 0.28 µg 12%
Minerals
- Calcium 38.9 mg 3%
- Iron 0.6 mg 3%
- Magnesium 14.2 mg 3%
- Phosphorus 116 mg 9%
- Potassium 137 mg 3%
- Zinc 0.45 mg 4%
- Manganese 0.3 mg 13%
- Iodine 30 µg 20%
Similar foods
Questions about Blinis
How do you cook blinis so they stay soft and golden?
For homemade blinis, spoon small rounds of batter into a lightly buttered pan over medium-low heat. Cook for about 1–2 minutes, until bubbles appear and the edges look set, then flip and cook the other side for about a minute.
What do you serve with blinis?
Serve them warm with smoked salmon or trout, sour cream or crème fraîche, and dill. They also work well with mushrooms, soft cheese, or sweet toppings such as berries and yoghurt.
How are blinis different from plain pancakes?
Blinis are usually smaller and thicker, and some traditional recipes use yeast or buckwheat flour; plain pancakes are often larger and thinner. A blini has 270 kcal per 100 g, compared with 226 kcal in a plain pancake.
Can you make blinis with buckwheat flour?
Yes. Replace some or all of the wheat flour with buckwheat flour for an earthy flavour; the batter may be more delicate, so make small blinis and turn them gently once the tops look set.
Can you make blinis ahead and reheat them?
Yes. Cool them, stack with baking paper between them and refrigerate in a covered container for up to two days. Reheat in a dry frying pan over low heat for about a minute on each side, or until warmed through.
Can you freeze blinis?
Yes. Freeze cooled blinis in a sealed container with baking paper between layers. Reheat from frozen in a covered frying pan over low heat, turning once, until hot throughout.
Are blinis always made with yeast?
No. Some traditional recipes use yeast, which gives the batter time to rise and produces a light, slightly tangy blini; many quick recipes use baking powder instead.
Source: ANSES–Ciqual (France) 23805 · per 100 g · carbohydrate per EU label, fibre excluded
