Crispy Buckwheat Blini with Fennel, Radish, and Fresh Herb Topping

Russian

Medium · Hot

Crispy Buckwheat Blini with Fennel, Radish, and Fresh Herb Topping

Delicate buckwheat pancakes pan-fried until golden and crisp, topped with paper-thin shaved fennel and radish ribbons tossed with bright fresh herbs and a squeeze of lemon.

Recipe by

Linh Nguyen

The Pho Whisperer

Prep

20 min

Cook

20 min

Total

40 min

Method

Halve the fennel bulb, trim the base, and shave into paper-thin ribbons using a mandoline or sharp chef knife. Place in a bowl of ice water to curl and crisp, about 10 minutes.

Trim and halve the radishes, then shave into thin coins or ribbons. Drain and pat the fennel and radish completely dry.

Combine the dried fennel and radish with chopped cilantro, mint, and parsley. Dress with olive oil and a generous squeeze of lemon juice. Season with a pinch of salt. Set aside at room temperature while you cook the blini.

Whisk together buckwheat, all-purpose flour, baking powder, and salt in a large bowl until evenly combined.

Make a well in the center and crack in the egg. Pour in the whole milk and whisk from the center outward until a smooth, pourable batter forms, about 1 minute. Let rest 5 minutes.

Heat a non-stick skillet or cast-iron pan over medium heat. Add 1 teaspoon butter and swirl to coat the pan.

Pour approximately 3 tablespoons of batter into the pan per blini. Cook until bubbles appear across the surface and the edges look set, about 2 minutes.

Flip gently and cook until the second side is golden brown, about 1-2 minutes more. Transfer to a wire rack. Repeat with remaining batter, adding butter as needed.

Pile the herb-topped fennel and radish mixture generously over each warm blini. Finish with an extra twist of lemon and serve immediately.

Nutri-Score

Excellent balance

A–E · lower is better · score -3

Calories

546

per serving

Source of fibre · 13gLow sugar · 10g

Protein

16g

Carbs

71g

Fat

25g

Sat. fat

12g

Fiber

13g

Sugar

10g

Sodium

689mg

VegetarianBalanced MacrosFiber RichWhole Grain

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Low impact

A–E · lower is better · includes estimates

kg CO₂e

0.7

per serving

BCarbonAEU all-round· carbon sets the grade

Water

0.8m³

Land

30Pt

Runoff

0.07g P

Whole Milk drives 29% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CrispyCrunchyTender

Aromas

AniseHerbalSmoky

Kitchen Equipment

Primary Tool

Skillet

Skillet Chef Knife Cutting Board Mandoline Mixing Bowl WhiskWire Rack

Techniques

Pan FryingRestingShaving

Safety & Storage

Allergen Warning

Contains egg, milk, wheat, and gluten. Clearly label these allergens when serving to guests with food sensitivities or allergies.

High Risk Population

Blini batter contains raw egg. Immunocompromised individuals, pregnant women, young children, and elderly should consume only fully cooked egg products.

Cross Contamination

Use separate cutting boards and utensils for raw egg preparation to prevent cross-contamination with fresh herbs and vegetables served raw.

Handling

Wash hands thoroughly with soap and water after handling raw egg and before touching other ingredients or serving dishes.

Cooking Temperature

Cook blini until bubbles appear across the surface and edges are set (approximately 2 minutes per side) to ensure egg is fully cooked.

Storage

Cooked blini are best served immediately. If storing, cool completely and refrigerate within 2 hours. Use within 24 hours for optimal texture.
Fresh herb topping with shaved fennel and radish should be prepared close to serving time. Can be refrigerated separately for up to 4 hours but loses crispness.

Equipment Safety

Use caution when operating mandoline to shave fennel and radish into ribbons. Keep fingers away from blade and use provided safety guard.

Pro Tips

Technique

After you shave the fennel into ice water, do not let it sit longer than 10 minutes. You want the curl, but you also want the crunch—leave it too long and it softens, and the topping loses its lively contrast against the warm blini.

Substitution

If you cannot find fresh fennel, substitute with additional radish and a handful of thinly sliced napa cabbage—it will not have the same subtle anise note, but the texture and brightness remain.

From the chef

Buckwheat blini carry an earthiness that lifts beautifully under a pile of shaved fennel and radish ribbons still holding their snap. The batter is simple — buckwheat, flour, egg, milk — but the patience in the pan matters: golden edges, a gentle flip, and onto the rack while the next ones cook. The herbs go in only at the last moment, cilantro, mint, and parsley tossed with lemon just before piling high, so their spirit has not faded. Serve them the instant they are dressed — a dish that lives in the first minute after it is assembled.

Linh NguyenThe Pho Whisperer

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TagsVegetarianHerb ForwardBuckwheatFreshLight

AllergensEggsMilkWheat

Source: generated · June 13, 2026