Prep 15 mins
Cook 5 mins
posted by request this is a pretty good version of a classic. this recipe is from daniel boulod
- 1 large egg yolk
- 1⁄3 cup buckwheat flour
- 1⁄3 cup flour
- 1⁄4 cup beer
- 2 tablespoons milk
- 2 egg whites
- 1 pinch salt
- olive oil
- in large bowl whisk flours into egg yolk, alternating with beer and milk until you have a smooth batter.
- beat egg whites until they peak add salt, fold into batter.
- heat 1 tsp olive oil in pan.
- spoon batter into hot oil 1 tbsp at a time.
- when top starts bubbling flip them over, aprox 2 mins/side.
- serve w/caviar and creme fraiche.
These were tough when I made them. The batter was really gooey. I got 12 blini, not 40, when scooping by tablespoonful, and I couldn't really make them smaller because the batter was so sticky. Maybe I didn't alternate dry and liquid ingredients correctly. The blini recipe in Joy of Cooking says using yeast to make these is traditional. Using beer to raise them and for the yeast flavor is an interesting idea, but I think I'll just try the yeast next time. I confess that I used really cheap capelin caviar, the kind that is dyed to make it dark and leaches streaks into the sour cream, but given that the blini were tough, I'm glad I didn't use the crazy expensive kind.
I used all white flour. My first blini didn`t come out good but the rest followed through ok. I just love caviar! I also used sour cream instead of creme fraiche. Delish!