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Blini with Buckwheat

Posted by robert bode on

In a small saucepan, heat the milk and sugar until small bubbles appear around the edges of the pan. Remove the pan from the heat and cool until it is warm to the touch. Sprinkle in the yeast. Let stand for 5 minutes.

In a large bowl, combine the flours and salt, sift. In a small saucepan, melt the butter. Stir the milk mixture well and add it and the melted butter to the flour mixture. Mix until smooth. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hour.

After the batter has risen, incorporate the eggs and beat until smooth.

We use a plastic squirt bottle to help control portion size – count to two for each blini. Using a pre-heated griddle, cook the blini until bubbles appear on the top, then flip and cook 1 to 2 minutes longer. Repeat with the remaining batter.

Fresh warm blini, crème fraîche and your favorite caviar – Perfect!

INGREDIENTS

1 1/2 cups of milk
1 1/2 tablespoons sugar
2 1/2 teaspoons dry yeast
1 cup all-purpose flour
1/3 cup buckwheat flour
1 teaspoon salt
4 tablespoons melted butter
3 large eggs, slightly beaten

Products Used: Crème Fraîche, Caviar

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