blini

Russian Crepes Blini

flour

buttermilk

eggs

vegetable oil

0.5 tsp baking soda

tbsp sugar

salt

Add all ingredients in the order listed to the blender and blend until smooth.

For the Blender Method

In a large mixing bowl mix eggs, flour, 1 cup of buttermilk, baking soda, oil, sugar and salt with a whisk. It&#039;s important to incorporate liquid gradually to avoid lumps. When the mixture is smooth and lump free,  add remaining buttermilk.

For the bowl and whisk method

The consistency of the batter should be the same as of heavy cream. Let stand for 20 minutes. You should see small bubbles on the surface of your batter.

Preheat your non-stick frying pan on medium heat and grease it with an odourless oil. ( I usually put some oil on a paper towel and rub the frying pan with it to ensure even coating.)

With a ladle or a measuring cup pour 1/2 cup of batter in the pan and tilt the pan slightly so batter runs to the edges forming a thin and round crepe. Cook it until the top of the crepe looks dry, then flip with a spatula and cook for 1 minute longer. (See photos in post for reference.)

Remove to a platter and spread a little butter if desired. Repeat with the next crepe and continue cooking until all batter is used. Stack the crepes on top of each other.

Cooking Bini

https://embed.mediavine.com/videos/h004fssklfh7qhzrmrhw

Learn to make thin and delicate Russian crepes Blini, that will become a family favourite and the biggest brunch attraction. Our easy, no fail recipe that's been tested over the years will guarantee success every time!

Make up a batch of these blinis for a party – if the recipe gives you too many you can freeze them. Delicious served with smoked salmon and soured cream, or maybe a spot of caviar.

Blinis

yeast

350 grams/12 ounces plain flour, sifted

285 milliliters/½ pint milk, lukewarm

145 milliliters/¼ pint milk, tepid

free-range egg whites, whisked

Blinchiki (Russian Crepes)

milk

sugar

all purpose flour

canola oil (plus more for pan)

Sour cream milk

In a medium bowl, whisk together eggs, milk, sugar, and salt. Mix in flour, 1/4 - 1/2 cup at a time, until a runny batter forms. Whisk in the oil and let rest for about 15 minutes.

In a 10 inch skillet or pan, rub a little oil and heat over medium low to medium. Once thoroughly heated, add 1/4 - 1/3 cup batter to the center and immediately tilt the pan in a circle to coat the bottom in a thin layer. Cook until bubbles begin to form and the bottom turns golden, about 2 minutes. Flip and cook until the other side is golden, 30 seconds to 1 minute. Remove to plate. Rub the pan with more oil and repeat with remaining batter.

Serve immediately with sour cream and jam or sweetened condensed milk.

poireau, Parmesan, thym, ail, huile d'olive, noix de saint-jacques, Blini, crème fraîche

Blinis de St Jacques sur lit de poireaux

poireaux

g de Parmesan

thym

ail frais et coupé

c.à.s d'huile d'olive

500 g de noix de saint-jacques

cl de crème fraîche

Faites revenir les poireaux dans une casserole avec un fond d'huile d'olive.

Faites saisir rapidement les noix de saint-Jacques dans une poêle avec de l'huile d'olive, du thym et de l'ail.

Disposez vos blinis dans un plat sur un fond de crème.

Mettez de la crème également sur les blinis, puis disposez les poireaux dessus.

Ajoutez les noix de saint-Jacques et, pour finir, saupoudrez de parmesan.

Enfournez au four préalablement chauffé à 220°C (thermostat 7-8) pour une durée de 20 à 25 min.

Il ne vous reste plus qu'à déguster avec un bon Sylvaner.

Blini (Russian crepes) are thin, delicate pancakes, enjoyed both savory or sweet, served with an assortment of toppings for breakfast or dinner.

Blini (Russian Crepes)

whole milk (, room temperature)

all-purpose flour

unsalted butter (, divided, for pan)

In a medium bowl, whisk together the eggs and milk. Whisk in the salt, sugar, and flour until well combined and no lumps remain; set batter aside to rest for 15 minutes. Whisk once more before cooking.

Warm up a nonstick 10-inch pan over medium heat. Melt about 1 teaspoon of butter; when it starts to foam, ladle in 1/4 cup of batter in the center of the pan.

Immediately lift the pan from the burner and swirl it so the batter coats the bottom of the pan. Replace the pan on the burner and cook the crepe until the batter is just set and the underside is lightly golden, about 1 minute.

Using a spatula or your fingers, loosen the sides of the crepe and gently flip in the pan; cook for another 45 seconds.

Transfer crepes to a plate. Repeat until all batter is gone.

Roll up or fold into quarters.

Serve immediately with a few teaspoons of jam or honey, and fresh berries!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1594492236/ceqjksbfgeenymkpygpz.mp4

Mit diesem REWE Rezept weihnachtet es vegetarisch: Beschenke deine Lieben mit Tannenbaum-Blini-Häppchen – als Vorspeise oder Augenschmaus auf dem Buffet.

Tannenbaum-Blini-Häppchen

Milch

g Hefe

TL Zucker

Mehl

EL Butter

Prise(n) Salz

Eier

EL Rapsöl

Zitronen

Dose(n) Kichererbsen (265 g Abtropfgewicht)

Zehe(n) Knoblauch

2.5 TL Tahini Paste

EL Olivenöl

Kreuzkümmel

Paprikapulver

Zucchini

Stück Käse (0,5 cm dick)

EL rosa Pfefferbeeren

Schritt 1

Milch lauwarm erwärmen. Hefe zerbröseln und zusammen mit dem Zucker und 2 EL Mehl in die Milch rühren. Abgedeckt an einem warmen Ort 15 Minuten gehen lassen.

Schritt 2

Butter schmelzen, etwas abkühlen lassen und mit dem restlichen Mehl, Salz sowie den Eiern zur Hefemilch geben. Alles zu einem glatten Teig kneten und nochmals 20 Minuten gehen lassen.

Schritt 3

2 EL Rapsöl in einer beschichteten Pfanne erhitzen und pro Blini 1 EL Teig in die Pfanne geben. Bei mittlerer Hitze von beiden Seiten goldbraun braten.

Schritt 4

Zitronen auspressen, Kichererbsen abtropfen lassen. 1 Knoblauchzehe schälen und pressen. Kichererbsen mit Olivenöl, Zitronensaft und Tahini pürieren. Knoblauch zufügen und mit Salz, Kreuzkümmel und Paprikapulver abschmecken.

Schritt 5

Schritt 6

Zucchini waschen, trocknen und mit einem Sparschäler in dünne Streifen schneiden. Knoblauch schälen und pressen.

Schritt 7

1 EL Rapsöl erhitzen und die Zucchinischeiben mit dem Knoblauch anschwitzen, mit Salz würzen. Zucchinistreifen zu einem Tannenbaum zusammenlegen, der unten dicker und nach oben hin dünner wird. Mit Zahnstochern auf den Blinis feststecken.

Schritt 8

Aus dem Käse kleine Sterne ausstechen und als Tannenbaumspitze auf die Zahnstocher setzen. Mit rosa Pfefferbeeren dekorieren.

These easy smoked salmon canapes with cream cheese are the perfect appetizer or starter for parties. With only 4 ingredients required, salmon bites are both simple to make, and taste amazing!

Smoked Salmon Canapes

crostini

salmon

cream cheese ((spreadable

dill

Place the blinis or crostinis on a serving tray or cutting board.

Spread a thick layer of cream cheese on top of crostinis or blinis.

Add a piece of smoked salmon on top of the cream cheese. Garnish with a small sprig of fresh dill. Keep the canapes refrigerated, or serve them immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1635882189/j0a0rwy64doxe3lw7knw.mp4

Smoked salmon canapes are fantastic appetizers or finger food, and perfect for entertaining. Smoked salmon, dill and cream cheese are layered on top of blinis or crostinis to create an easy savory starter.

Bring a taste of Russia to your kitchen with these blinis by the Hairy Bikers. Perfect topped with sour cream, smoked salmon, dill and whatever caviar you can afford!

Top 8 blini recipes from across the web

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Top Tags

Russian Crepes Blini

Blinis

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Blini (Russian Crepes)

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Top 8 blini recipes from across the web

The most viewed blini recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Russian Crepes Blini

Blinis

Blinchiki (Russian Crepes)

Blinis de St Jacques sur lit de poi...

Blini (Russian Crepes)

Tannenbaum-Blini-Häppchen

Smoked Salmon Canapes

The Hairy Bikers' blinis

The most viewed blini recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine