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Kefir Blini with Spelt and Whole-Wheat Flour

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Adjust Servings:
600 ml Milk room temperature
600 ml Kefir room temperature
4 Egg
250 g Spelt flour
100 g Whole-wheat flour
1/2 tsp Salt
2 tbsp Sugar white
30 g Butter melted
Sunflower oil for frying

Kefir Blini with Spelt and Whole-Wheat Flour

  • Vegetarian
  • 40 min
  • Serves 6
  • Medium




Blini is a construction food : ) When you understand the logic, you can experiment with different variations of dry and liquid ingredients. Today I’m suggesting you a very delicious variation of sourish blini with a nutty note of whole-wheat flour. Besides, instead of all-purpose flour I used spelt one, as it’s healthier and has a different, peculiar taste.

This is a wonderful and healthy combination!

Try and experiment with your variations!

I used thick and sour kefir, so I decided to mix it with milk 1:1. If you’re using less thick kefir, try increasing its amount in the recipe.

Also, as a rule with blini, adjust the consistency, if needed, with adding some more flour, or milk/kefir.

And if you are only setting about making blini, I reccomend you try making classic, surefire milk blini!

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The ingredients should be of room temperature, not cool! Combine the kefir with milk. Melt the batter and cool a bit. Beat the eggs with a fork until smooth. Add ¼ of the mixture, sugar, salt and flour, combine with a spoon until lumpless and smooth. Add the remaining mixture and combine until smooth. Adjust the consistency by adding flour or milk, if needed. Incorporate the melted butter.
You can fry blini right away or let the batter stand for 1 h at room temperature or overnight in the fridge. The latter process allow blini to be more tender and elastic. After resting for some time, the batter will become thicker, so you will need to add some milk to thin it.



Heat the pan over medium heat. I use a non-stick medium-sized pan. Fry, arrange in a pile, and enjoy! Bon appetite!

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