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Joe

Here is one from Saveur

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Joined: Dec 14, 2005

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Posted to Thread #20618 at 3:15 pm on Oct 4, 2011

BLINI

From Saveur, #24. Makes 40 blini. To serve, brush with butter and top with caviar.


1 tsp. dry yeast
1 cup lukewarm milk
cup buckwheat flour
tsp. sugar
tsp. salt
2/3 cup flour
2 tbs. sour cream
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


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