Blini Recipe at MyDish

Blini

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Method

  • Traditionally the dough for bliny should be made 5-6 hours before cooking and it is important to make sure that:

  • - The yeast is very fresh (and that you use the exact amount)
  • - The batter is very smooth and there are no lumps.
  • - The beaten egg whites are poured into the cream (and not vice versa!).

  • 1. Mix yeast with milk, half of flour and warm butter and let the mixture rest for about 30 minutes.

  • 2. Separate the egg whites from the yolks. Thoroughly mix yolks with sugar.

  • 3. Beat cream until light and fluffy.

  • 4. Beat egg whites until stiff and gradually add them into the whipped cream.

  • 5. Stir the dough, add the rest of flour, salt, egg yolks with sugar and stir everything through roughly.

  • 6. Stir the cream-egg white mixture into the dough. Ensure there are no lumps! Let the dough rest.

  • 7. Pour a thin layer of batter into a hot greased pan. Move around until whole of base is covered. When a few bubbles appear check underside is cooked then flip blini over.

  • 8. Allow to cook remove and repeat until all the blini are cooked. Now make fillings.



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    Ingredients

    • 650g Wheat Flour
    • 500 ml Warm Milk
    • 25g Yeast
    • 25g Butter
    • 100 ml Cream
    • 2 Eggs
    • 2 Tsp Sugar
    • 1 Tsp Salt
    •  Oil for Frying

    By Views 4249  Added Tue May 13 2008


    Blini are the Russian equivalent of pancakes delicious served with mince meat filling, sour cream and smoked salmon or curd