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Traditionally, blini are made with buckwheat flour. With Sasko Brown Bread Flour you are guaranteed of a crispy, crunchy delight – sort-of a fancy vetkoek or Boere-blini. Sasko Digestive Bran adds to the fibre- and therefore the health-content.

Crispiest Blini Ever


  • 420 g (750 ml) Sasko White Bread Flour
  • 50 g (250 ml) Sasko Digestive Wheat
  • 1 x 10 g packet instant dry yeast
  • 5 ml salt
  • 10 ml sugar
  • 90 ml warm water
  • 250 ml warm milk
  • 3 eggs, separated
  • 45 ml melted butter
  • oil for frying

Chef's hint: Blinis are traditionally served with sour cream, smoked salmon and sliced spring onion. But you can try grated mature cheddar cheese with chilli jam, strawberry jam and cream, avocado and crisp bacon bits and even curried mince. For more fabulous Sasko Recipes, go to


In a large mixing bowl, combine the Sasko White Bread Flour and Digestive Wheat. Mix the yeast, salt and sugar with the warm water in another bowl and stir to dissolve completely. Whisk in the milk, egg yolks and butter. Make a well in the middle of the flour mixture and pour in the liquid mixture. Whisk until smooth, then cover with a cloth and leave to rise in a warm place for an hour or so, until doubled in volume.

Finally, beat the egg whites until soft peaks form then fold into the batter. Drop large spoons full of the mixture into a cm-deep medium-hot oil in a frying pan. Leave some room in between the blinis for expansion. Fry for 2 3 minutes on both sides until golden and cooked. Drain well on kitchen paper and serve.

Yields about 24 blini