* Some of the raw materials that make up Linette® do contain gluten.


For 15 Blinis, Preparation time 15 minutes, Rest 2 hours.


  • 125g of wheat flour
  • 125g of buckwheat flour
  • 15g of Linette®Buckwheat
  • 2 eggs*
  • 250ml of milk*
  • 5g yeast
  • 5g of fine salt
  • 50g butter* (melted)


  • Mix your flours together with the yeast and salt and make a pit in the middle.
  • Separate the yolks from the egg whites: the yolks go in the well and the whites in a separate bowl.
  • Mix the yolks and the flour and gently incorporate the milk to form a paste then add the melted butter.
  • Beat the egg whites, and ad them to the final mixture.
  • Rest your dough for 2 hours at room temperature.
  • To cook, lightly grease a frying pan, then sizzle spoonful's for 2-3 minutes on each side until golden, flipping them over when bubbling.
  • Set aside and keep warm. 

One little trick

Enjoy your cold blinis with smoked salmon or taramosalata !


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