Blinis with buckwheat | an ideal appetizer

Blinis are small round pancakes and a popular Apéro party pastry. The small cakes are prepared with buckwheat and their dough contains some yeast. Therefore, the raised pastry becomes very light and has a consistency similar to American pancakes. In Russia, Blinis are usually served as appetizer with sour cream, smoked salmon or caviar. But it does not always have to be caviar, as the small buckwheat pancakes are perfect as party pastry when garnished with creams and toppings.

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I like to serve Blinis as small round party snacks and preferably garnish them with savoury smoked fish and caviar. The dough is also suitable to make larger pancakes, so you can then fill the Blinis with e.g. salmon tartar or cream cheese and roll them.

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 The sweet variation of Blinis serves as a delicious dessert. Just add two table spoons of sugar to the dough and serve the small cakes like pancakes with ice cream, fruit or compote.

Blinis can be prepared and kept in the fridge covered with foil for 2-3 days. Take them out before the Apéro and top and serve them to your liking.

Recipe Blinis (for approx. 40 small Blinis)
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Zutaten
  1. 150 g Buckwheat
  2. 100 g Wheat flour
  3. 20 g Butter
  4. 5 g Yeast (1/8 yeast cube)
  5. 250 ml Milk
  6. 1 Egg
  7. 2 Egg yolk
  8. 2 Egg white
  9. Pinch of salt
  10. Dripping for baking
  11. For serving as you wish: Sour cream, Crème fraîche, Caviar, Smoked salmon, Sturgeon, Dill tips etc.
Anleitung
  1. Melt butter and let it cool down. Warm milk slightly, dissolve yeast in the warm milk. Separate two eggs. Scramble egg yolk with 1 egg. Beat the egg white with a pinch of salt until stiff.
  2. Mix the two types of flour in a bowl. Add milk and liquid butter to the flour and flatly mix with a whisk. Add the egg and the egg yolk. Last, fold in the beaten egg white. Cover bowl and leave dough to rise at room temperature for 30 minutes.
  3. Heat the fat in a flat frying pan. Pour dough into the pan with a spoon or a small ice cream scoop. Fry the small pancakes until they are crispy and brown from both sides (approx. 4-5 minutes in total).
  4. For serving, add a teaspoon crème fraîche or sour cream on top of the Blinis and top with caviar or slices of smoked salmon, trout etc. Garnish with dill or finely chopped onions.
Mrs Flury - Recipes. Lovely, Easy & with a healthy touch https://www.mrsflury.com/
Recipe Blinis (for approx. 40 small Blinis)Ingredients:
150 g Buckwheat
100 g Wheat flour
20 g Butter
5 g Yeast (1/8 yeast cube)
250 ml Milk
1 Egg
2 Egg yolk
2 Egg white
Pinch of salt
Dripping for baking
For serving as you wish: Sour cream, Crème fraîche, Caviar, Smoked salmon, Sturgeon, Dill tips etc.Preparation:

Melt butter and let it cool down. Warm milk slightly, dissolve yeast in the warm milk. Separate two eggs. Scramble egg yolk with 1 egg. Beat the egg white with a pinch of salt until stiff.
Mix the two types of flour in a bowl. Add milk and liquid butter to the flour and flatly mix with a whisk. Add the egg and the egg yolk. Last, fold in the beaten egg white. Cover bowl and leave dough to rise at room temperature for 30 minutes.
Heat the fat in a flat frying pan. Pour dough into the pan with a spoon or a small ice cream scoop. Fry the small pancakes until they are crispy and brown from both sides (approx. 4-5 minutes in total).
For serving, add a teaspoon crème fraîche or sour cream on top of the Blinis and top with caviar or slices of smoked salmon, trout etc. Garnish with dill or finely chopped onions.

Enjoy!

Your Mrs Flury

 

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One Comment

  1. Made the blinis much smaller — three out of each tablespoon of batter — so I ended up with ~70 blinis.

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