D is for Dinner: Russian blini
Blini traditionally served with butter, caviar, sour cream, but can be filled with anything
The 24th annual Russian Blini Brunch is taking place this Sunday at the St. Xenia of Petersburg Russian Orthodox Cathedral in Kanata, and its organizers are using the opportunity to share their blini recipe.
Blini are traditionally served with butter, caviar and sour cream, but they can be filled with any number of your favourite sweet or savoury fillings.
- 20 grams active dry yeast.
- 2 tbsp. sugar.
- 3 cups warm milk (105 F - 115 F).
- 500 grams of all-purpose flour.
- 1 tsp. salt.
- 2 large eggs.
- 1/2 stick (1/4 cup) unsalted butter, melted and chilled.
- Smoked salmon, sour cream and fresh dill.
- Minced egg and chives.
- Sweet cream cheese and sour cherry compôte.
- Sautéed apples and cinnamon.
- Stir yeast, sugar and warm milk in a small bowl and let stand about five minutes.
- Transfer yeast mixture to a blender and add flour and salt. Blend until combined.
- Pour into a bowl and cover with a kitchen towel. Let stand in a warm, draft-free place for about an hour until almost doubled in size.
- Whisk in lightly beaten eggs. Add some warm water if batter is too thick. It should be similar to the consistency of sweetened condensed milk.
- On medium to high heat, lightly brush a 10-inch, non-stick skillet or crêpe pan with melted butter.
- Holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly.)
- Return skillet to heat and cook blini until underside and edges are just set and golden, about 90 seconds.
- Loosen edge with a rubber spatula and flip blini over carefully with your fingertips. Cook until other side is golden, another one minute.
- Transfer to a plate. Make the rest of your blini, stacking them and brushing the skillet between each blini.
- Fill with your favourite fillings and enjoy warm or cold.