These bite-sized blinis are sure to be a crowd pleaser at any New Year’s Eve party.

Prep time
15 mins (plus 1-4 hours in fridge)
Cook time
30 minutes
40 – 50 bite sized blinis


For the blinis:

  • 100g plain flour
  • 125g rye, buckwheat or wholemeal flour
  • ¾ tsp fine salt
  • 5g dried quick yeast
  • 300ml Community Co Full Cream Milk*
  • 1 Community Co free range egg*, separated
  • Community Co Canola Oil*, for frying

For the topping:

  • 6 slices free range ham (or use your leftover Christmas ham)
  • 1 x 250g tub cream cheese
  • 3 tbsp dill, chopped

How to make:

      1. To make the blini mix, gently warm the milk in a saucepan to about 38C. Do not allow milk to boil. Whisk in the egg yolk. Remove from heat.
      2. Sift or whisk together the flours, salt and yeast. Make a well in the dry ingredients and pour in the milk/egg mixture, whisking until smooth.
      3. Cover the bowl with cling film and leave in a warm place for at least one hour, until risen and bubbly on the surface. Leave for up to four hours if you can – the bubblier, the better. You can even do this step overnight in the refrigerator.
      4. Once the blini batter is bubbly, whisk up the egg white until stiff. Gently but thoroughly fold in one-third of the egg white to loosen the mix before folding in the rest. If you can cover it and leave it for half an hour it will bubble up even more but this is optional, they’ll still be fantastic without this extra rise/ferment.
      5. Brush a heavy, non-stick pan or flat griddle pan with a little oil and heat over a medium heat. Drop a small amount of the batter in the pan; if it sizzles, it’s ready. Now, dollop in tablespoons of batter – about 4 to a pan. You don’t want to overcrowd the pan as it makes the blini more difficult to flip. Spread each dollop with a spoon.
      6. Fry the blinis gently for about 1 ½ – 2 minutes, until the tops have dried out and are freckled with small holes. Flip and keep frying for a further minute. Continue with the rest of the batter, adding a tiny drop of oil as needed.
      7. While the blinis are still warm, mix the dill into the cream cheese and top each blini with the cream cheese mix and ham. Serve and enjoy!
      8. Tip: Blinis reheat well in a low oven. You can freeze them, too: defrost and warm in the oven.
*Community Co products are available from your local IGA store.