Easy Blini Recipes

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BLINI - RUSSIAN PANCAKES



Blini - Russian Pancakes image

This recipe was given to me by my Russian teacher/neighbor. It is tried and true, and my family loves it! Cooking time really depends on how many skillets you are using! Many years ago when I first started making the blini, I used 1 skillet and it took forever to use up all the batter. Now I use 4 skillets and the time goes by quickly. I have substituted coconut oil and it tastes delicious, but it tends to harden if the batter is cold. Batter can be refrigerated for later use. Serve hot with sour cream and/or jelly.

Provided by RachelAnna

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 13m

Yield 6

Number Of Ingredients 7

5 eggs
½ cup white sugar
1 pinch salt
4 cups milk
2 ½ cups flour
6 tablespoons vegetable oil
1 teaspoon vegetable oil, or as needed, divided

Steps:

  • Mix eggs, sugar, and salt together in a bowl. Add milk, flour, and oil. Mix until batter is smooth and thin.
  • Heat 2 small nonstick skillets over medium heat. Lightly oil the skillets. Pour in enough batter to just cover the bottom of each skillet. Tilt the pans to spread batter evenly.
  • Lift the blini carefully when edges start to brown, about 2 minutes. Flip and cook until the other side is browned, about 1 minute more. Stack blini on a plate.

Nutrition Facts : Calories 522.1 calories, Carbohydrate 64.3 g, Cholesterol 168 mg, Fat 22.2 g, Fiber 1.4 g, Protein 16 g, SaturatedFat 5.7 g, Sodium 151.9 mg, Sugar 24.7 g

BLINI RECIPE



Blini Recipe image

Russian Blini - these bite-sized pancakes make perfect appetizers! Top with smoked salmon or caviar to add a touch of luxury to your dinner or festive table. Follow my authentic blini recipe and never go back to store bought again!

Provided by Lucy Parissi | Supergolden Bakes

Categories     Appetizer / Party food

Time 14m

Number Of Ingredients 15

2 tbsp unsalted butter (, melted)
½ cup (120ml) water (lukewarm)
½ cup (120ml) whole milk
¾ cup (180ml) cream (pouring / single)
1 egg separated
1 ⅓ cups + 2 tbsp (200g) flour (all purpose / plain)
1 tbsp sugar
1 tsp yeast (rapid rise)
½ tsp salt
vegetable oil (as needed)
caviar
smoked salmon
sour cream
chopped fresh chives
quail eggs (see notes)

Steps:

  • Combine melted butter, whole milk, cream, warm water and egg yolk in a large bowl.
  • Sift flour, yeast and sugar over the liquid ingredients and then use a balloon whisk to slowly combine.
  • Cover the bowl loosely with a cloth or plastic wrap and leave to rise in a warm spot for 1-2 hours. The batter will have risen slightly and have bubbles over the surface after this time.
  • Whisk the egg white and salt with a hand mixer until soft peaks form.
  • Gently fold into the batter, in batches, trying not to deflate the egg whites.
  • Heat a non-stick frying pan and wipe with a little flavourless oil. Add 1 tbsp of batter per pancake and cook over medium-low heat until bubbles form on top and the surface appears dry.
  • Flip over and cook on the other side until nicely coloured, this should only take a minute or so. Set aside while you use up the remaining batter.

Nutrition Facts : Calories 32 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, Cholesterol 19 mg, Sodium 30 mg, ServingSize 1 serving

RUSSIAN BUCKWHEAT BLINI PANCAKES



Russian Buckwheat Blini Pancakes image

This Russian buckwheat blini recipe is traditionally served for Maslenitsa with caviar, smoked salmon, chopped onion, eggs, sour cream, and vodka.

Provided by Barbara Rolek

Categories     Appetizer     Breakfast     Brunch     Snack     Side Dish

Time 1h40m

Yield 12

Number Of Ingredients 8

2/3 cup all-purpose flour
1/2 cup buckwheat flour
1/2 teaspoon salt
1 teaspoon yeast (instant or rapid-rise)
1 cup milk (warm)
2 tablespoons butter (melted)
1 large egg (room temperature, separated)
Garnish: toppings of choice

Steps:

  • Gather the ingredients.
  • In a large bowl, whisk together the buckwheat flour with the all-purpose flour, salt, and instant yeast .
  • Make a well in the center and pour in the milk, mixing until the batter is smooth.
  • Cover the bowl and let the batter rise until doubled, about 1 hour.
  • Stir into the batter the cooled, melted butter and the egg yolk.
  • In a separate bowl, whisk the egg white until stiff but not dry.
  • Fold the whisked egg white into the batter.
  • Cover the bowl and let the batter stand 20 minutes.
  • Heat a nonstick skillet over medium heat.
  • Drop quarter-sized dollops of dough into a pan, being careful not to overcrowd it. Cook for about 1 minute or until bubbles form.
  • Turn and cook for about 30 additional seconds.
  • Remove the finished blini onto a plate and cover them with a clean kitchen towel to keep them warm. Repeat the frying process with the remaining batter.

Nutrition Facts : Calories 76 kcal, Carbohydrate 10 g, Cholesterol 22 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 105 mg, Sugar 1 g, Fat 3 g, ServingSize 24 blini (12 servings), UnsaturatedFat 0 g

SMOKED SALMON & EASY BLINIS



Smoked salmon & easy blinis image

Give your guests a fresh, light start to a dinner party meal with this glamorous, seasonal starter

Provided by James Martin

Categories     Canapes, Dinner

Time 30m

Number Of Ingredients 12

1 tbsp wholegrain mustard
1 tbsp red wine vinegar
3 tbsp olive oil
100g mixed garden leaves
200g pack smoked salmon
3 cooked beetroot, finely diced
100g plain flour
1 egg, separated
150ml milk
25g butter, melted
bunch chives, snipped
sunflower oil, for cooking

Steps:

  • For the blini mix, tip the flour into a bowl, then season. Make a well in the middle, then add the egg yolk and half the milk. Whisk until smooth, gradually add the rest of the milk, then the butter and chives. Whisk the egg whites until starting to stiffen, then fold into the batter. To cook, lightly grease a frying pan, then sizzle spoonfuls for 2-3 mins on each side until golden, flipping them over when bubbling. Set aside and keep warm.
  • Make a dressing in a large bowl with the mustard, vinegar and olive oil. Add the leaves, then toss. Serve the salad, salmon and blinis with some beetroot on the side.

Nutrition Facts : Calories 240 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 1.86 milligram of sodium

BLINI WITH CAVIAR



Blini with Caviar image

These traditional Russian pancakes are best with authentic garnishes: a dab of creme fraiche and a spoonful of caviar.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h40m

Yield Makes about 4 dozen

Number Of Ingredients 9

2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
1/2 cup warm water (110 degrees)
1 cup all-purpose flour
Coarse salt
1/2 cup low-fat buttermilk
1 tablespoon unsalted butter, melted, plus more for pan
1/2 teaspoon sugar
2 large eggs, separated
Garnish: Creme fraiche and salmon or trout roe

Steps:

  • Sprinkle yeast over water. Let stand until foamy, about 5 minutes. Stir together flour and 1/2 teaspoon plus a pinch of salt. Stir together buttermilk, butter, sugar, and egg yolks in a large bowl; whisk in yeast mixture, then flour mixture. Let stand, covered, in a warm place for 30 minutes.
  • Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes.
  • Heat a medium nonstick skillet over medium heat, and coat with a thin layer of butter. Add a scant tablespoon batter for each blin (about 6 or 7 per skillet), and cook, flipping after bubbles appear at edges and color turns golden, 1 1/2 to 2 minutes per side. Transfer to a parchment-lined tray, andlet cool for 30 minutes. Garnish with creme fraiche and caviar.

BLINI



Blini image

Provided by Fred Ferretti

Categories     appetizer

Time 2h15m

Yield 18 blini

Number Of Ingredients 8

1 cup buckwheat or rye flour
1/2 cup all-purpose flour
2 eggs, separated
4 teaspoons granular yeast
1 1/2 cups milk
Salt
4 tablespoons heavy cream
4 tablespoons chopped dill

Steps:

  • Combine the flours in a mixing bowl, and add the egg yolks. Dissolve the yeast in the milk and add it, stirring with a wire whisk. Add salt to taste. Set in a warm place, and let stand for about 2 hours, covered with a towel.
  • When ready to cook, add the cream and chopped dill. Beat the egg whites and fold in. Cook in a crepe pan as with ordinary crepes.

Nutrition Facts : @context http, Calories 66, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 91 milligrams, Sugar 1 gram, TransFat 0 grams

EASY BLINI (RUSSIAN PANCAKE)



Easy Blini (Russian Pancake) image

I love these bite-sized pancakes because they make perfect appetizers. Top blini with smoked salmon, creme fraiche, or even caviar. Add a sprig of dill and they are sure to impress. My children also love eating these plain too!

Provided by Happykat

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 17m

Yield 6

Number Of Ingredients 8

1 cup all-purpose flour
¾ teaspoon salt
½ teaspoon baking powder
¾ cup milk
2 tablespoons milk
1 large egg
1 tablespoon melted unsalted butter
1 tablespoon unsalted butter

Steps:

  • Combine flour, salt, and baking powder in a bowl.
  • Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
  • Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 17.7 g, Cholesterol 44 mg, Fat 5.6 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 3.2 g, Sodium 358.5 mg, Sugar 1.8 g

BLINIS



Blinis image

Provided by Food Network

Categories     appetizer

Time 1h55m

Number Of Ingredients 7

1/2-ounce fresh yeast
1 cup milk, warmed
2 large eggs, separated
1 cup sour cream
4 ounces all-purpose flour
1 teaspoon salt
Oil for frying

Steps:

  • Cream the yeast with a little milk, then add the remaining milk, the egg yolks and sour cream.
  • Sift the flour and salt into a bowl and add the yeast mixture. Stir to make a thick batter. Leave for at least 1 hour in a warm place. The batter should now look bubbly. Stir well. Just before cooking, whisk the egg whites until stiff and fold them into the batter.
  • Heat a little oil in the pan and pour off any excess. Then pour in a tablespoon of batter. Turn the pancake over when it shows bubbles on the top side. Cook lots. One bliny is never enough.

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