Blini
Blini. A star rating of 4.4 out of 5. This year we celebrate slavic pancake week with probably the most unique russian blini ever.
Note • to avoid the batter losing air, place your ladle or measuring jug into the batter carefully and skim from the top. In addition to subbing lemon for citric acid, i more than doubled the amount of sugar this recipe called for, using 5 tablespoons total. Delicious served with smoked salmon and soured cream, or maybe a spot of caviar.
Lay on plate lined with a paper towel to help soak up excess butter.
Cook until golden, 2 to 3 minutes per side. Start by scalding two cups of whole milk in a small saucepan. Cook 3 to 5 blini at a time;
Clarified butter, or vegetable oil.
Richard bertinet's recipe produced by far the lightest, most delicate blini, with a gorgeously rich, buttery flavour: Wipe out pan with absorbent paper, repeat with remaining butter and batter. If they must be kept for later, pile them in a deep dish, brushing each one.
We add beer to the traditional recipe.
Gently flip each blini to cook both sides until golden brown on the edges. This year we celebrate slavic pancake week with probably the most unique russian blini ever. Turn blini over and cook for a further minute or until golden and risen.
Make a well in the middle, then add the egg yolk and half the milk.
A recipe for blini (russian crepes)! Blini are best served hot from the pan, and ideally each person is served a stack of three. Cook until bubbles form, 1 1/2 to 2 minutes.
Spoon the batter into the pan, one tablespoon for each.
For the blini mix, tip the flour into a bowl, then season. But that just might be me that i like slightly sweeter blini even when used for a savory recipe. Fill a large serving bowl with chipped ice, and set the tin of caviar and a dish of crème fraîche on top.
