Blini Recipe
User Reviews
4.9
14 reviews
Excellent
Blini Recipe
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Russian Blini – these bite-sized pancakes make perfect appetizers! Top with smoked salmon or caviar to add a touch of luxury to your dinner or festive table. Follow my authentic blini recipe and never go back to store bought again!
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Ingredients
For the blini
- 2 tbsp butter melted, unsalted
- ½ cup water lukewarm
- ½ cup milk whole; 120 ml
- ¾ cup cream pouring / single, 180 ml
- 1 egg separated
- 1 ⅓ cups flour all purpose / plain, 2 tbsp, 200 g
- 1 tbsp sugar
- 1 tsp yeast rapid rise
- ½ tsp salt
- vegetable oil as needed
To serve
- caviar
- smoked salmon
- sour cream
- chives chopped fresh
- quail eggs see notes
Instructions
- Combine melted butter, whole milk, cream, warm water and egg yolk in a large bowl.
- Sift flour, yeast and sugar over the liquid ingredients and then use a balloon whisk to slowly combine.
- Cover the bowl loosely with a cloth or plastic wrap and leave to rise in a warm spot for 1-2 hours. The batter will have risen slightly and have bubbles over the surface after this time.
- Whisk the egg white and salt with a hand mixer until soft peaks form.
- Gently fold into the batter, in batches, trying not to deflate the egg whites.
- Heat a non-stick frying pan and wipe with a little flavourless oil. Add 1 tbsp of batter per pancake and cook over medium-low heat until bubbles form on top and the surface appears dry.
- Flip over and cook on the other side until nicely coloured, this should only take a minute or so. Set aside while you use up the remaining batter.
To serve
- Add a small dollop of sour cream on each little pancake and carefully top with a little caviar, about 1/4 of a teaspoon or a small piece of smoked salmon. Sprinkle with finely chopped chives and serve immediately. A
Notes
- To make oven-poached quail eggs: Preheat the oven to 150°C (300° F). Spray a mini cupcake tin with cooking spray. Carefully crack one quail egg into each hole** and top with a little water. Bake for about 5 minutes until the whites are set but the yolks are still runny. Leave to cool in the muffin tin for 3-4 minutes and then carefully scoop out using a teaspoon. Best used immediately, otherwise the yolks will eventually start to set in the residual heat.
- ** Quail eggs have quite a hard shell! You might need to break them into a little bowl first then transfer to the tin.
Nutrition Information
Show Details
Calories
32kcal
(2%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Cholesterol
19mg
(6%)
Sodium
30mg
(1%)
Potassium
15mg
(0%)
Vitamin A
65IU
(1%)
Calcium
7mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 60blini pancakes
Amount Per Serving
Calories 32 kcal
% Daily Value*
| Calories | 32kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Cholesterol | 19mg | 6% |
| Sodium | 30mg | 1% |
| Potassium | 15mg | 0% |
| Vitamin A | 65IU | 1% |
| Calcium | 7mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
14 reviews
Excellent
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