BLINI
This is the blin recipe my great grandomother made for me as a young child. I've had blini topped with caviar, smoked salmon, lemon juice and powdered sugar, maple syrup, and my favorite, blackberry jam and sour cream. Just double the recipe up depending on how many blin you want to make.
Provided by amp51
Categories Breakfast
Time 15m
Yield 4-6 blin, 1-2 serving(s)
Number Of Ingredients 7
Steps:
- whisk eggs with sugar and salt
- whisk in milk.
- whisk in flour.
- whisk in vegetable oil.
- heat a medium non-stick skillet over low-medium heat.
- coat the skillet with butter.
- pour about 1/4 to 1/2 cup of batter in skillet and spread it out evenly to the edges of the skillet.
- let cook over medium heat until the top of the blin is dry, and the edges are lightly browned and crisp.
- flip the blin, and cook for another minute or two.
- let the skillet cool a little and lightly butter between each blin.
Nutrition Facts : Calories 992.9, Fat 32.4, SaturatedFat 14.8, Cholesterol 491.3, Sodium 963, Carbohydrate 131.4, Fiber 3.4, Sugar 13.7, Protein 41.5
BLINI WITH SMOKED SALMON
Steps:
- Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.
- To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.
BLINI (RUSSIAN PANCAKES)
Widely popular Russian dish, especially eaten during the Maslenitsa festival in Russia. All kinds of fillings are possible--sweet or savory.
Provided by Kangaroo495
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.
- Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.
- Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.
- Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.
- Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.
- Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.
Nutrition Facts : Calories 524.5 calories, Carbohydrate 57.1 g, Cholesterol 153.3 mg, Fat 26.4 g, Fiber 1.7 g, Protein 14.4 g, SaturatedFat 13.1 g, Sodium 378.3 mg, Sugar 9.6 g
EASY BLINI (RUSSIAN PANCAKE)
I love these bite-sized pancakes because they make perfect appetizers. Top blini with smoked salmon, creme fraiche, or even caviar. Add a sprig of dill and they are sure to impress. My children also love eating these plain too!
Provided by Happykat
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 17m
Yield 6
Number Of Ingredients 8
Steps:
- Combine flour, salt, and baking powder in a bowl.
- Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
- Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 17.7 g, Cholesterol 44 mg, Fat 5.6 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 3.2 g, Sodium 358.5 mg, Sugar 1.8 g
BLINIS
Steps:
- Cream the yeast with a little milk, then add the remaining milk, the egg yolks and sour cream.
- Sift the flour and salt into a bowl and add the yeast mixture. Stir to make a thick batter. Leave for at least 1 hour in a warm place. The batter should now look bubbly. Stir well. Just before cooking, whisk the egg whites until stiff and fold them into the batter.
- Heat a little oil in the pan and pour off any excess. Then pour in a tablespoon of batter. Turn the pancake over when it shows bubbles on the top side. Cook lots. One bliny is never enough.
SMOKED SALMON & EASY BLINIS
Give your guests a fresh, light start to a dinner party meal with this glamorous, seasonal starter
Provided by James Martin
Categories Canapes, Dinner
Time 30m
Number Of Ingredients 12
Steps:
- For the blini mix, tip the flour into a bowl, then season. Make a well in the middle, then add the egg yolk and half the milk. Whisk until smooth, gradually add the rest of the milk, then the butter and chives. Whisk the egg whites until starting to stiffen, then fold into the batter. To cook, lightly grease a frying pan, then sizzle spoonfuls for 2-3 mins on each side until golden, flipping them over when bubbling. Set aside and keep warm.
- Make a dressing in a large bowl with the mustard, vinegar and olive oil. Add the leaves, then toss. Serve the salad, salmon and blinis with some beetroot on the side.
Nutrition Facts : Calories 240 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 1.86 milligram of sodium
YEASTED BLINIS
These are great at room temperature, so cook them (using two skillets at a time!) an hour ahead.
Provided by Chef Bonnie Morales
Time 5h
Yield (makes 80)
Number Of Ingredients 7
Steps:
- Mix yeast, 1/2 cup flour, 2 teaspoons sugar, and 1 cup water in a large bowl. Cover and let sit in a warm place until entire surface is foamy and puffed in places, about 30 minutes. If this doesn't happen, your yeast is past its prime; start again with a fresh package.
- Add egg yolks, half-and-half, melted butter, salt, remaining 2 1/3 cups flour, and remaining 3 tablespoons sugar to mixture and whisk until smooth. Cover batter and let sit in a warm place until almost tripled in volume, 3-4 hours. (Or, to make ahead, cover and chill 8-12 hours. Bring to room temperature before proceeding.)
- Whisk egg whites in a medium bowl to soft peaks; fold into batter. Melt about 1/2 tablespoons butter in a large nonstick skillet over medium heat. Scoop in heaping tablespoonfuls of batter to make 2" blinis. Cook until bubbles form on top and bottoms are golden brown, about 3 minutes. Flip and cook until other sides are golden brown, about 3 minutes. Transfer blinis to wire racks. Repeat with remaining batter, wiping out skillet and adding more butter as needed.
SWEET BLINI
Categories Fruit Breakfast Brunch Dessert Apricot Pan-Fry Sour Cream Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 dessert servings
Number Of Ingredients 11
Steps:
- Make batter:
- Stir together yeast, 1 teaspoon sugar, and warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast, sugar, and warm water.)
- Transfer yeast mixture to a blender and add flour, salt, milk, and remaining 2 tablespoons sugar, then blend until combined. Pour into a bowl and cover with a kitchen towel. Let stand in a warm, draft-free place until almost doubled in bulk, about 1 hour. Return mixture to blender and add eggs and 2 tablespoons butter. Blend until smooth.
- Make blini:
- Lightly brush a 10-inch nonstick skillet with melted butter, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly.) Return skillet to heat and cook crêpe until underside and edges are just set and golden, about 1 1/2 minutes. (Loosen edge of crêpe with a heatproof rubber spatula to check.) Flip crêpe over carefully with your fingertips. Cook until other side is golden, about 1 minute more. Transfer crêpe to a plate. Brush skillet with more melted butter and make 7 more crêpes in same manner, stacking them as made and brushing skillet between each crêpe.
- Purée preserves and lemon juice in a food processor until smooth. Spread 1/2 tablespoon preserves on a crêpe and fold in eighths to form a triangle. Repeat with remaining preserves and crêpes.
- Brush a 12-inch heavy skillet with remaining butter and arrange crêpes in 1 layer with points at center of skillet. Cook over moderate heat until crêpes are beginning to brown, 1 to 2 minutes, then flip crêpes over with a spatula and cook 1 minute more. Transfer to a platter and dust with confectioners sugar.
BLINI
Blini are small leavened buckwheat pancakes, originally form Russia. They are a great base for many a canape. Traditionally they are served topped with sour cream and caviar. Great to make some as a starter or finger-food at a party. Can top with your favourite toppings and have a few different toppings. These will keep for a couple of days in the fridge if stored in an airtight container. Bring to room temperature before adding toppings. Serve at room temperature. These can be made gluten free. Buckwheat does not contain gluten.
Provided by Jubes
Categories Russian
Time 40m
Yield 40-50 blini, 12 serving(s)
Number Of Ingredients 7
Steps:
- Sift dry ingredients into a medium sized bowl.
- Gradually whisk in the egg, buttermilk and melted butter.
- Cook in batches, Drop 2 teaspoon portions of butter into a non-stick heated frying pan. Cook the first side, turn and cook until browned on both sides.
- Place on wire racks to cool.
- Top with your favourite toppings- creme fraiche and salmon roe/caviar, creme fraiche mixed with some dill then topped with smoked salmon.
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Servings 4-6Total Time 1 hrCategory Buckwheat
- In a bowl, whisk together the flours, sugar, soda, and 1/4 teaspoon salt. Whisk in the milk and the egg yolk. In a separate bowl, whisk the egg white until it holdS soft peaks. Gently fold the egg white into the batter until combined. Fold the 2 tablespoons melted butter into the batter.
- In a large heavy cast iron or non-stick skillet, heat about 1/2 tablespoon of butter over medium heat until hot. Working in batches, spoon level 1 tablespoons of the batter (about 6 at a time) into the skillet and cook until bubbly and dry on top, about 1 minute. Flip the blini and cook until golden on the bottoms, about 45 seconds more. Transfer the blini to a serving platter and repeat with the remaining batter.
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