Blini

AT A GLANCE

  • Serves 36 people

A staple in traditional Russian cooking, the blini is as versatile as it is enduring, writes Emma Knowles.

  • 100 gm buckwheat flour
  • 75 gm (½ cup) plain flour
  • 7 gm (1 sachet) dried yeast
  • 170 ml milk
  • 1 tsp honey
  • 50 gm butter, coarsely chopped
  • 120 ml buttermilk
  • 2 eggs, separated
01   Sift flours into a large bowl, add yeast and a pinch of salt, stir to combine and form a well in the centre.
02   Warm milk, honey and 20gm butter in a small saucepan over low heat to lukewarm, remove from heat, add buttermilk and yolks, whisk to combine.
03   Gradually add warmed milk mixture to flour mixture and mix to combine.
04   Stir until a smooth, thick batter forms. Cover with a damp tea towel and set aside in a warm place to prove (1 hour).
05   Whisk eggwhite and a pinch of salt in a clean bowl until soft peaks form (1-2 minutes).
06   Gently fold eggwhite through flour mixture.
07   Brush a non-stick frying pan or crêpe pan with a little butter, heat over medium heat. Add tablespoonfuls of blini mixture in batches, cook until bubbles form on the surface (2-3 minutes).
08   Turn, cook until golden (30 seconds), remove from pan. Wipe out pan with absorbent paper, repeat with remaining butter and batter. Blini are best eaten on day of making.

Topics:

EGGS, SPRING, MASTERCLASS, CLASSIC DISH, HONEY, HOW-TO, RUSSIAN, APPETISER, BUTTERMILK

Recipe:

EMMA KNOWLES

Photography:

DEAN WILMOT

Styling:

EMMA KNOWLES

FEATURED IN

Nov 2011

Nov 2011

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