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
CHIVE BLINI
Yield Makes 6 blini
Number Of Ingredients 10
Steps:
- Stir together yeast, 1/4 cup milk, and sugar in a large bowl until sugar is dissolved, then let stand until foamy, about 10 minutes. (If yeast doesn't foam, discard and start over.) Add 1 1/4 cups milk and rice flour, whisking until smooth. Cover bowl with plastic wrap and let sponge rise in a warm place until bubbly, about 1 hour.
- Meanwhile, whisk together yolks, sour cream, 2 tablespoons butter, and remaining cup milk in a bowl.
- Whisk yolk mixture into bubbly sponge, then add all-purpose flour and sea salt, whisking until smooth. Stir in chives.
- Beat egg whites in a bowl with an electric mixer until they just hold stiff peaks, then fold into batter. Let stand 30 minutes.
- Put a buttered large baking sheet in oven and preheat oven to 200°F.
- Brush some of remaining butter onto bottom of a 10-inch nonstick skillet and heat over moderate heat until hot but not smoking. Add 1 cup batter and cook until underside is lightly browned and surface is covered with holes, about 2 minutes. Turn over with a wide spatula and cook until golden on bottom and puffed, about 1 minute more. Brush top with some melted butter, then transfer to buttered baking sheet. Cover loosely with foil and keep warm in middle of oven. Make 5 more blini in same manner (you'll have 2 extra), stacking them on baking sheet in 2 piles with sheets of foil between blini.
RICE FLOUR BLINI
Provided by Florence Fabricant
Categories dinner, appetizer
Time 30m
Yield about 6 dozen
Number Of Ingredients 9
Steps:
- Mix yeast and sugar in small bowl. Heat 1/2 cup milk to 110 degrees and mix with yeast. Set aside for about 5 minutes until the yeast mixture becomes bubbly.
- In large bowl, mix flours and salt. Whisk in eggs, remaining milk and yeast mixture. Stir in butter. Cover and set aside 1 hour.
- Place large nonstick skillet over medium heat. Drop scant tablespoons of batter in skillet to form pancakes 2 1/2 to 3 inches in diameter. When blini begin to look dry around edges, about 30 seconds, turn, cook second side briefly and remove. Repeat until all batter is used. Blini can be kept warm in a 200-degree oven, or reheated before serving topped with cream and salmon caviar, if desired.
Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 22 milligrams, Sugar 0 grams, TransFat 0 grams
BUCKWHEAT BLINI WITH CAVIAR
The holidays present a number of opportunities to splurge, and New Year's Eve is the ultimate night for it. Though it may seem a cliché, the classic combination of blini and caviar is the perfect example - indulgent, elegant and delectable to the extreme. If you are hosting a small crowd for drinks (preferably Champagne or vodka with these), it's all you need to serve, though it also can be a sit-down first course. Preparation is simple: the blini are topped with a dab of crème fraîche, a spoonful of caviar and a drizzle of butter.
Provided by David Tanis
Categories lunch, main course
Time 3h15m
Yield About 60 3-inch blini, 10 to 12 servings
Number Of Ingredients 12
Steps:
- In large mixing bowl, dissolve yeast and sugar in 1 cup milk. Stir in 1/2 cup all-purpose flour and let stand until bubbly, about 10 minutes.
- Combine remaining all-purpose flour, the buckwheat flour and salt. Add 2 cups milk to the yeast mixture and gradually whisk in flour-salt mixture until you have a smooth, thick batter. Whisk in melted butter. Cover bowl with plastic wrap. Leave at room temperature and let batter slowly double in size, about 2 to 3 hours. (The batter may remain at room temperature even longer if necessary.) You may also mix batter and refrigerate overnight. Bring to room temperature before proceeding with recipe.
- When you are ready to cook blini, stir down batter, which will have become quite frothy. Beat egg yolks and whisk into batter. In a separate bowl, beat egg whites until stiff. Gently fold egg whites into batter.
- Spoon batter onto a hot, lightly greased griddle, using a large soup spoon to make blini that are 3 inches in diameter. Cook for about 2 minutes, until bottom is well browned. Flip and cook 1 minute more. (Wait until surface is covered in bubbles before flipping.) Keep warm in a low oven. Serve with a dollop of crème fraîche, a drizzle of butter, a generous spoonful of caviar and a sprinkling of chives.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 164 milligrams, Sugar 4 grams, TransFat 0 grams
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