Moosbeerpascherln Blueberry Blini Recipes

Steps:

• Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.
• Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.
• Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the Cheese Filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.
• Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the Blueberry Sauce on top, dust with confectioners' sugar, and serve right away.
• Serve with chopped banana and remaining Blueberry Sauce. Sprinkle with powdered sugar and serve.
• In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.
• Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.

Steps:

• Carefully wash and dry the berries (if you use frozen blueberries, defrost them and pat they dry to remove excess water).
• Put them in a bowl and dust them with flour.
• Crack the eggs into the berries and fold them in very carefully so as not to damage the fruit.
• Add the remaining flour, salt and the milk to produce a dense mixture.
• Heat the butter in a frying pan to a high temperature.
• Pour a ladle spoon of the blueberry-blini mixture into the frying pan and gently press it down with the ladle.
• Carefully turn the blini after a minute or so and fry on the other side.
• Lift out of the pan and dust liberally with icing sugar.
• Serve immediately.
• (Makes eight blini).

Steps:

• In a bowl, mix flour, ghee and salt. Add water and knead until dough is smooth and not sticky. Oil your hands with cooking oil and make the dough into small sized balls. Rest the dough for 2-3 hours. Leave overnight for ultimate satisfaction. Once dough is ready, flatten and flip dough before frying. See below video for reference.

Steps:

• Whisk together the flour and egg in a medium bowl and gradually add the milk and then add then the chives and stir to combine and season with salt and pepper.
• Lightly grease a large non-stick pan and place over medium heat.
• Spoon five tablespoonful quantities of mixture into the pan, allowing room for spreading and cook for 1 to 2 minutes or until golden underneath and bubbles appear on the surface and then turn and cook for a further 30 seconds or until golden underneath and transfer to a plate and repeat with remaining batter in 3 more batches.
• Place the blinis on a serving platter and smear a dollop of sour cream and top each with a slice of lobster then the avocado that have been mixed with the lime juice.
• Top the each with a sprig of dill and serve with lemon, if desired.

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.

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.

Steps:

• Mix dry ingredients.
• Add 2 cups cold water to the dry ingredients and mix well.
• Let stand 5 minutes.
• Add 1 cup boiling water and mix vigorously.
• If batter looks too thick, add a little bit of cold water.
• Pour batter as you would a pancake in cast iron skillet (the best) or I have used a breakfast plate to cook mine (you can make more than one at a time) and they came out very good. Let the ploye cook, you will see little holes come up everywhere, the more holes, the better your ploye is.
• When you see that the mixture is not liquid anymore, your ploye is ready. Only cook on one side, a ploye is NOT to be turned to cook.
• To really have good Ployes you have to mix your batter between each ploye.

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.