Food

How to make the perfect blini

Make the perfect blini

Blinis are a speciality of our café-bar menu, they were the inspiration for our name so how can they not be?

In ancient times blinis were made for a Russian sun festival called the ‘Maslenitsa’. These little round buckwheat pancakes were made to symbolise the sun. Blinis have now become popular throughout the western world as a canapé and are delicious served with a variety of different toppings.

How to make the perfect blini

Here are the ingredients you’ll need (for about 20 blinis):

  • 40g buckwheat flour
  • 125g strong white plain flour
  • 3/4 level teaspoon salt
  • 5g easy-blend dried yeast
  • 150 ml crème fraîche
  • 175 ml whole milk
  • 2 medium eggs, separated
  • 25g butter

Making blinis is a labour of love but we think well worth the time. Follow these steps to make your blini batter:

  1. Sift the buckwheat flour, plain flour and salt together into a large bowl and then sprinkle in the yeast.
  2. Put the crème fraîche and milk in a small saucepan and heat gently until the mix is slightly warm.
  3. Add the egg yolks to the milk and whisk them in.
  4. Add the contents of the saucepan to the flour mix and whisk until you have a thick batter.
  5. Cover the bowl and leave it in a warm place for about one hour, or until spongy.
  6. Whisk the egg whites to soft peaks and very gently fold them into the mixture using a rubber spatula or metal spoon.
  7. Once thoroughly mixed, cover, and leave for another hour.

When you’re ready to make the blinis:

  1. Melt the butter in a large heavy-based frying pan over a medium high heat.
  2. Add the batter in teaspoonfuls (1½ at a time) to the pan and cook until bubbles rise to the top (about 40 seconds).
  3. Flip the blinis over and cook for another 30 seconds or so on the other side, until golden brown.
  4. Transfer the cooked blini to a wire cooling rack and repeat until you have used all the batter.

Blinis are best served warm straight from the pan but you can keep cooked blinis chilled in the fridge and reheat them when you want them.

The traditional topping for a blini is caviar but you can top yours with whatever savoury you fancy. Why not try one of our two delicious brunch blinis, scrambled egg, smoked salmon and chive blini or smoked bacon, poached egg and roast tomato blini?

Photo credit: Pixabay

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