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ISO: ISO blini recipe
- Thread starter evan
- Start date
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Here is one from Saveur
BLINI
From Saveur, #24. Makes 40 blini. To serve, brush with butter and top with caviar.
1¼ tsp. dry yeast
1 cup lukewarm milk
½ cup buckwheat flour
½ tsp. sugar
¼ tsp. salt
2/3 cup flour
2 tbs. sour cream
¼ cup heavy cream
2 eggs, lightly beaten
1 tbs. unsalted butter, melted
Vegetable oil
Combine yeast and milk in large bowl. Mix well, then add buckwheat flour, sugar and salt. Mix thoroughly. Cover with plastic wrap or a clean dishtowel, and set aside to rise until bubbles appear on surface, about 1 hour.
Add flour, sour cream, heavy cream, eggs and butter. Mix well, cover and set aside to rise for 2 hours or more.
Heat 1 tbs. oil in a large nonstick skillet over medium heat. Cook blini a few at a time (adding oil as necessary). Spoon batter, 1 tbs. at a time, into hot pan and smooth with back of spoon (blini will flatten as they cook). Cook until edges brown and bubbles appear on surface, about 1 minute. Flip and cook for 30 seconds more. Transfer to plate covered with towel while finishing the rest. Serve warm, with toppings
BLINI
From Saveur, #24. Makes 40 blini. To serve, brush with butter and top with caviar.
1¼ tsp. dry yeast
1 cup lukewarm milk
½ cup buckwheat flour
½ tsp. sugar
¼ tsp. salt
2/3 cup flour
2 tbs. sour cream
¼ cup heavy cream
2 eggs, lightly beaten
1 tbs. unsalted butter, melted
Vegetable oil
Combine yeast and milk in large bowl. Mix well, then add buckwheat flour, sugar and salt. Mix thoroughly. Cover with plastic wrap or a clean dishtowel, and set aside to rise until bubbles appear on surface, about 1 hour.
Add flour, sour cream, heavy cream, eggs and butter. Mix well, cover and set aside to rise for 2 hours or more.
Heat 1 tbs. oil in a large nonstick skillet over medium heat. Cook blini a few at a time (adding oil as necessary). Spoon batter, 1 tbs. at a time, into hot pan and smooth with back of spoon (blini will flatten as they cook). Cook until edges brown and bubbles appear on surface, about 1 minute. Flip and cook for 30 seconds more. Transfer to plate covered with towel while finishing the rest. Serve warm, with toppings
not T&T by me, but Ina Garten has a good basic blini recipe with buckwheat
Blini with Smoked Salmon
2004, Barefoot in Paris, All Rights Reserved
Prep Time: 15 min Inactive Prep Time: -- Cook Time: 20 min Level:
Easy Serves:
18 pancakes
Ingredients
1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup plus 2 tablespoons milk
1 extra-large egg
1/4 pound (1 stick) unsalted butter, clarified, divided
1/2 pound smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
Fresh dill sprig, for garnish
Directions
Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.
To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.
http://www.foodnetwork.com/recipes/ina-garten/blini-with-smoked-salmon-recipe/index.html
Blini with Smoked Salmon
2004, Barefoot in Paris, All Rights Reserved
Prep Time: 15 min Inactive Prep Time: -- Cook Time: 20 min Level:
Easy Serves:
18 pancakes
Ingredients
1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup plus 2 tablespoons milk
1 extra-large egg
1/4 pound (1 stick) unsalted butter, clarified, divided
1/2 pound smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
Fresh dill sprig, for garnish
Directions
Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.
To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.
http://www.foodnetwork.com/recipes/ina-garten/blini-with-smoked-salmon-recipe/index.html