Sweet blinis with blackberries and crème de cassis

Kather's Kitchen sweet blinis with blackberries & crème de cassis - cooking course, recipe.

This recipe combines authentic blinis with blackberries and crème de cassis to make a delicious, impressive, seasonal pudding. The blini quantities generate a little more batter than you will need for this recipe so you can use the leftover batter to make more blinis for breakfast the next day with honey or jam.


  • For the blinis
  • 300ml milk
  • 30g sugar
  • 1 x sachet (7g) fast action yeast
  • 100g buckwheat flour
  • 100g plain white flour
  • 1 egg, separated
  • a knob of butter
  • mild oil for frying
  • double cream for serving (whipped to soft peaks)
  • For the blackberry & cassis sauce
  • 500g blackberries
  • 100g caster sugar
  • 1 lemon, juice only
  • 5 tbsp Crème de Cassis


  • – To make the blackberry & cassis sauce, put the blackberries, sugar and lemon juice in a saucepan, bring to a simmer and cook for a couple of minutes until the blackberries have started to soften.
  • – Remove the blackberries with a slotted spoon and set them aside.
  • – Add the Crème de Cassis to the blackberry syrup and simmer until reduced by half. Return the blackberries to the syrup.  (The sauce can be made a day in advance).
  • – Put the milk and sugar into a saucepan and heat very briefly until luke warm (the sugar does not need to dissolve). Remove from the heat and stir in the yeast.
  • – Put the flours into a mixing bowl, make a well in the centre then add the milk mixture and the egg yolk and whisk until smooth.
  • – Cover with cling film and leave for an hour or so until the mixture has doubled in volume.
  • – Put the egg whites into a clean bowl and whisk to soft peaks then carefully fold the egg whites into the batter mixture with a metal spoon, taking care not to overwork it so it doesn’t lose its fluffiness – leave to rest for a further 15 minutes just to be sure.
  • – Melt the butter in a large frying pan over a medium heat. Add a few dessert spoonfuls of blini mixture to the pan (you should be able to do about 4-5 blinis at the same time in a large frying pan) and cook until bubbles appear on top and the underside is golden, then turn them over and cook until golden brown on both sides.
  • – Reheat the blackberry sauce until it is luke warm
  • – Place a blini on each plate, top with a small spoonful of sauce, followed by another blini and more sauce.  Place one more blini on the top of the pile, followed by a teaspoonful of whipped cream. Drizzle with a bit more syrup from the pan and serve immediately.

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