Wednesday, March 5, 2008

Making Blinis


Blinis are a type of pancake from Russia. My dad grew up Russian orthodox, and learned to make these growing up. Usually they were made for special days, like around Easter. They look very similar to a crepe, but don't taste the same at all. I'll give you the recipe, and pictures to go by, but beware, it takes lots of practice to get the proper consistency of the batter, and the timing down on the cooking.


1 Cup Flour
6 eggs
1 tsp salt
1/4 cup sugar

At this point, batter will be about the
consistency of a cake batter. It needs to be loosened with water to make consistency.

That's the easy part! :)

The Batter needs to be very thin, but not TOO thin. . . (Maybe comparable to egg nog, or a little heavier than heavy whipping cream-before it's whipped :D ) It is better to be too thick then too

We use a 9 inch cast iron skillet. It works wonder
fully for making blinis. You want to make sure it's not going to stick at all, oil it up, and turn the heat as high as it will go. Let it sit that way for just a little while, you need a hot skillet. Also, keep some oil in a bowl close by to re-oil skillet between blinis.

We use a 1/3 cup measuring cup to pour the batter, but only fill it to about 1/4 cup. As you pour it on to the very hot skillet, shake the skillet to help disperse the batter evenly. This is a very quick process. This is also where you will be able to tell if the batter is too thick. The Blini should be about the thickness of a crepe. If it is too thick, just add a little more water (not too much). If you get the batter just right, then you can get them even thinner. The thinner, the better.

Cook the blini for 45 to 60 seconds. That is not a science it may take longer if your skillet is not hot enough and less after the first few blinis. You can pick up the edge of it and see if it is golden brown evenly on the cooked side.

Flip carefully and cook for about the same amount of time. Check for burning by lifting edge. We use a silicon spatula. It gets under the edge very nicely.

The second side will look more blistered then evenly browned.

Your blini is ready to remove, butter, and roll.

Top with Maple Syrup.

Other suggestions:
*Roll with fruit and top with whipped cream or powdered sugar.
*Add sausage or bacon and serve with Apple Jelly.

*Try out any new way of serving for your own taste.

Mmmmm. . .. Feel free to make your reservation, and we'll show you how it's done!
*This blog was not possible without the valuable insight of the chef shown in the pictures. I actually have never made a blini. :) I have eaten my fair share over the years though.


All in a Day said...

Very interesting!

martha said...

yum. I've had them, they're good.:D

dbturman said...

Do you have any Left Over Breakfast?? Looks good!

Abbi said...

Looks yummy! I like all your pictures. I remember your dad making those for us one morning after we had camped out in your backyard. He gave me the recipe then but I am not sure that I ever tried it.

Katie said...

Yum! I'm going to try these. Thanks for the detailed directions. =o)

kenneth said...

Ok I found you guys, I see its been awhile since youv'e updated this, busy huh? So Branner your the cook? Your grampa loved to cook and he was good, he made the best sourdough pancakes. its kinda hard to read the red lettering on the screen here. I'm coming out that way for dinner sometime. bye for now uncle kenneth