Gastronomixs

Blini batter

This is the basic recipe for this Russian classic. The yeast creates a very light and airy batter.

Blini batter

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Ingredients

300

g

all-purpose flour

900

ml

whole milk

30

g

clarified butter

10

g

fresh yeast

4

g

salt

100

g

buckwheat flour

30

g

egg yolks

45

g

egg whites

40

ml

clarified butter

Preparation method

  • Heat 600ml milk to 40°C. Dissolve the yeast in the milk.
  • Add the all-purpose flour, the salt and the clarified butter and whisk into a smooth mixture.
  • Cover and set to rise at room temperature until the batter has risen to twice its volume.
  • Fold the remaining all-purpose flour and the buckwheat flour into the risen batter.
  • Add the remaining milk and the egg yolks and blend into a smooth mixture.
  • Set the batter aside for another hour to rise at room temperature.
  • Beat the egg whites into stiff peaks and fold gently into the batter. Set aside for 5 minutes to rest.
  • Melt some clarified butter in a non-stick frying pan. Spoon little heaps of the batter into the pan and fry the blinis.

Serving suggestions

  • This classic can be served as part of a cocktail snack with crème fraîche and salmon roe or caviare.
  • As a component in a composition with herring, crème fraîche and red beet. 

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