Breakfast Blini

Posted on
in Art & Design, Illustrated Recipes, Recipes, Breakfast

Illustration by Marina Munn

Breakfast Blini

Posted on
in Art & Design, Illustrated Recipes, Recipes, Breakfast

Breakfast Blini has been illustrated by Marina Muun. She is a dreamer who grew up by the sea, where land meets water and the natural meets the unknown. Human/creature hybrids in strange and beautiful landscapes fill her paintings with vibrant colour, organic shapes and geometric patterns. Her illustration is  blindfolding, bewildering .. and of course, delicious!

These bite-sized slavic pancakes make for a great breakfast treat for a crowd. Like pancakes, they’re great with sweet andsavoury toppings.. in this recipe, we team them with Maple Pears with Spiced Ricotta for sweet & Smoked Salmon with Creme Fraiche. 


  • 70g buckwheat flour
  • 70g plain flour
  • 175ml warmed milk
  • 1/3 tsp dried yeast
  • 1 egg , separated
  • 125g butter , plus an extra 1 tsp, melted

Mix flours together then combine yeast with the warmed milk, then separate the egg and add the yolk to the yeast mix.

Whisk the yeast and milk mix into the flours until a smooth batter forms. Stir in the 1 tsp melted butter. Whisk the egg white to stiff peaks, then gently fold into the batter, keeping as much volume as possible.

Heat butter in a frying pan and drop in dessertspoons of the batter. You can use egg rings or a pipping bag to get perfect circles if you’re that way inclined. Cook until the surface starts to bubble, then flip over and cook the other side.

Maple Pears with Spiced Ricotta

  • 125ml maple syrup
  • 4 pieces of orange rind, thinly sliced
  • Juice of half an orange and half a lemon
  • 1 vanilla bean, split and seeds scraped
  • 6-8 mini pears or 3 large pears
  • 1 cup of ricotta
  • 60 ml (1⁄4 cup) maple syrup 1⁄2 tsp ground cinnamon

Combine maple syrup, rind, juice, vanilla bean and seeds in a frying pan and bring to the simmer over medium heat. Pop in the pears and cook over medium heat for about 15 minutes, turning occasionally until the sauce has reduce and pears are glazed.

For the spiced ricotta, stir in maple syrup and cinnamon until combined. Serve blinis with a dollop of ricotta, topped with pear and drizzle of the pear syrup.

Smoked Salmon with Creme Fraiche  

  • 6 tbsp crème fraîche
  • 1/2 tsp of horseradish, freshly grated
  • 200g smoked salmon
  • Chives, finely chopped
  • Dill, finely chopped

Spread a little creme fraîche on the bottom of warm blini, top with folded piece of salmon and a dollop of creme fraîche . Garnish with a sprinkle of chives and dill.