A very simple yet delicious holiday recipe!

Yields approximately 40 small blinis.

You can keep the blinis up to 3 days in the fridge. They can even be frozen. You will just have to put them in the oven for a few minutes covered with a sheet of aluminium paper for them not to dry.


  • 250 grams Cuisine Soleil All-Purpose Mix
  • 250 grams Cuisine Soleil Buckwheat Flour
  • 2 tsp. gluten free instant yeast
  • 4 large eggs
  • 70 cl milk
  • 1 tsp. salt


  1. In a large bowl, mix both flours and salt.
  2. Beat eggs and incorporate them to the flour mix.
  3. Heat milk until warm. Pour a little warm milk in a glass and dissolve instant yeast.
  4. Add the milk-yeast mix to the flour mix, combine.
  5. Gradually add the rest of the milk, mix well until you obtain a thick pancake-like dough.
  6. Let stand for at least a full hour.
  7. In a buttered blini pan or small frying pan, cook your blinis on one side until little holes start appearing at the surface. Flip them and cook other side. Set Aside!
  8. For a classic, serve with sour cream and smoked salmon!