(This amount makes 1 kg of blinis)
Half a liter of milk - 500 ml
15 g of active dry yeast
One whole egg - 65 g
30 g of butter or margarine
Salt and pepper to taste
Wheat flour (about half a kilogram)
(This amount makes 1 kg of blinis)
Half a liter of milk - 500 ml
15 g of active dry yeast
One whole egg - 65 g
30 g of butter or margarine
Salt and pepper to taste
Wheat flour (about half a kilogram)
Heat the milk to 40°C
Remove from heat, add one whole egg, yeast, and mix well
Add the butter, remaining ingredients, and finally wheat flour until it forms a consistency like light cream (very soft)
Cover with a cloth and let rest for 1 hour
Meanwhile, stir the mixture at least three times to allow the dough to settle
Take a heavy skillet (preferably one made of iron) and add enough oil so that it won't stick
Take the dough with a spoon and pour it into the skillet
Let it brown on one side, then flip it over and let it brown on the other side
Remove from heat and then lightly brush with butter
Russians have the habit of stacking blinis one on top of another and the butter prevents them from sticking together
At mealtime, each person takes a blini, puts it on their plate, and fills it with whatever they like
Some people roll them up like pancakes
Others (like this Russian cook) prefer to leave them open
Serve with ice cream, honey, sour cream, melted butter, salted fish, black and red caviar.
