Mary Berry Blini Recipes

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MARY BERRY'S CRAB AND HERB BLINIS WITH PICKLED FENNEL HERB SALAD



Mary Berry's Crab and Herb Blinis with Pickled Fennel Herb Salad image

As seen on her BBC2 series, Simple Comforts, Mary Berry's crab blinis with a pickled fennel side salad are perfect as a dinner party starter or an extra special lunch dish.

Provided by Mary Berry

Categories     Lunch, Starter

Number Of Ingredients 1

Seafood

Steps:

  • 1. For the salad, measure the sugar and wine vinegar into a small pan. Heat gently, stirring, until the sugar has dissolved, then pour into a salad bowl and leave to cool. Slice the fennel as thinly as you can and add it to the bowl with the spring onions, herbs and seasoning. Stir to combine and leave to marinate for about an hour. 2. For the blinis, measure the flour and baking powder into a mixing bowl. Add the egg and a little of the milk, then whisk to combine. Gradually whisk in the remaining milk to make a smooth batter with the consistency of thick pouring cream. Add the herbs and season with salt and pepper. 3. Heat a frying pan until hot and add little oil. Spoon in a heaped tablespoon of batter to make a large thin blini - almost like a Scotch pancake. Cook for a few minutes and when bubbles start to appear on the surface, flip it over and cook for 1-2 minutes until cooked through. Repeat with the remaining mixture to make 4 blinis. Set them aside on a rack to cool. 4. To make the crab topping, mix the crème fraîche, lemon juice, spring onions, horseradish, herbs and Tabasco in a bowl, then season with salt and pepper. Reserve a heaped tablespoon of crabmeat and mix the rest into the bowl. 5. Sit each blini on a plate. Divide the crab mixture between them and spoon a little of the reserved crab in the centre of each. Spoon the salad next to the blinis and garnish with pea shoots. Prepare ahead: Can make all the components up to 8 hours ahead, then assemble up to an hour before serving.

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

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

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