Blini

/
dsc03922.jpg
dsc03900.jpg

inspiration: Blini is a very traditional Russian dish that is typically served during the Spring, but is wonderfully delicious all year round.  With so many options for what you can serve with it and also the size you can make the pancakes, it's extremely versatile and can be served as a brunch dish, an appetizer, an hors d'oeuvre, and even a main course for dinner.  We love to serve it with traditional savory accompaniments like caviar and smoked salmon as that brings back delicious childhood memories for Kyra.  Decadent and very luxurious, these blini are worth the extra steps in making the batter and a treat every time we make them.  Serve them with a chilled shot of Russian Standard vodka and enjoy!

dsc03915.jpg

ingredients:

  • 5.5 cups flour
  • 5 cups whole milk
  • 3 tablespoons butter, melted
  • 2 eggs
  • 2 tablespoons white sugar
  • 1 teaspoon kosher salt
  • 1 package dry yeast

method: In a large bowl, place 2 cups of warm water and add the package of dry yeast and pinch of white sugar.  Let the yeast sit for a few minutes till it begins to activate and bubble slightly.  Add 3 cups of the flour and mix until smooth.  Cover the bowl with a cloth and place in a warm part of your kitchen for about 1 hour.

After 1 hour, add the sugar, egg yolks, melted butter, and salt and mix till smooth.  Add remaining 2.5 cups of the flour and the milk in alternating stages until the batter become smooth again.  Cover the bowl with the cloth and set aside again to let the batter rise for 1 hour.

In a medium bowl, whip the egg whites till stiff peaks.  Fold the egg whites into the batter mixture and set aside again, covered with a cloth to rise about 1 more hour.

After 1 hour, the batter is now ready to cook.  Melt some butter on a hot griddle and pour a thin amount of batter till it makes about 5 inch diameter blini.  Cook on both sides and place in a warm oven till ready to serve with the toppings/fillings.

Classic savory blini accompaniments: Smoked salmon, caviar, sour cream, finely chopped hard boiled eggs, finely chopped scallions, melted butter, fresh dill sprigs.

entertaining notes: The cooked blini can be made and stored in an air tight container in the refrigerator for up to 3 days to be reheated later in an oven.  The blini can also be cooked and frozen for up to 1 month to be reheated later. (Please note that this batter, since it contains yeast, can not be stored in a sealed container as it will explode from the gas pressure)

Yields: Makes about 30 -34, 5 inch diameter blini. One person can eat about 2-4 blini with accompaniments as an entree.