| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Prep: | 30 min |
| Inactive: | 1 hr 20 min |
| Cook: | 20 min |
| Yield: | 24 blini |
Ingredients
- 2/3 cup milk
- 1 tablespoon unsalted butter, plus 1/4 cup clarified butter (see Cook’s Note****)
- 3/4 cup buckwheat flour
- 2 1/2 teaspoons sugar
- 1/4 teaspoon fine salt
- 1 teaspoon dry active yeast
- 1 tablespoon lukewarm water, about 100 to 115 degrees F, (see Cook’s Note*)
- 1 egg, separated
- Herbed Smoked Salmon Cream Cheese, recipe follows, (see Cook’s Note***)
- Caviar, to top blini (optional)
- Fresh dill, to garnish blini
- 1 cup cream cheese, softened
- 3 teaspoons finely chopped fresh dill
- 1 teaspoon lemon juice
- 2 teaspoons finely chopped lemon zest
- 2 slices smoked salmon, finely diced (about 4 ounces)
Instructions
- Over medium-high heat, bring the milk and butter to just below a boil. Cool until lukewarm.
- Combine the buckwheat flour, sugar, and salt. Set aside.
- In a separate small bowl, combine the yeast and lukewarm water. Allow the yeast to activate for 5 minutes in a warm place (see Cook’s Note*).
- In a large bowl, beat the egg yolk until light yellow. Drizzle the milk and butter mixture slowly into the yolk while whisking. Add the dry ingredients and stir to combine. Cover tightly with plastic wrap and put in a warm place until doubled in size.
- Whisk the egg white until soft peaks form. Fold the egg white into the batter. Cover the batter again and allow it to regain its original volume, about 10 to 15 minutes.
- Preheat a skillet and lightly brush it with the clarified butter. Spoon 1 tablespoon portions of the batter into the skillet (see Cook’s Note**). Lightly brown on both sides.
- Spoon 1 teaspoon of the smoked salmon cream cheese mixture over a blini. Garnish with fresh dill and serve.
- In a medium bowl cream together the cream cheese, dill, lemon juice, and lemon zest. Gently fold in the smoked salmon.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 65 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 20 mg |
| Sodium | 73 mg |
Reviews
It might take long to make but it’s worth it. I haven’t seen many blinis recipe without wheat flour and the result of this one is good and fluffy. Love it!
Are you kidding me? 2 hours to make ?blini?. Your recipe is way too complicated and way too old. In Russia people don?t use buckwheat flour and yeast for ?blini?.
I make them like once a week, and it takes about half an hour. I make them sweet, plain, stuffed with meat or cheese. ?Blini? is so versatile that you can make them for breakfast, lunch or dinner, and spend no more than an hour.
I make them like once a week, and it takes about half an hour. I make them sweet, plain, stuffed with meat or cheese. ?Blini? is so versatile that you can make them for breakfast, lunch or dinner, and spend no more than an hour.