Blini batter
This is the basic recipe for this Russian classic. The yeast creates a very light and airy batter. Recipe for 1.5 kilos batter.
🍽️ Makes 1500
Ingredients
| 300 g | all-purpose flour |
| 900 ml | whole milk |
| 30 g | clarified butter |
| 10 g | fresh yeast |
| 4 g | salt |
| 100 g | buckwheat flour |
| 30 g | egg yolks |
| 45 g | egg whites |
| 40 ml | clarified butter (for frying) |
Instructions
- Heat 600 ml milk to 40°C. Dissolve the yeast in the milk.
- Add the all-purpose flour, the salt and the clarified butter and whisk into a smooth mixture.
- Cover and set to rise at room temperature until the batter has risen to twice its volume.
- Fold the remaining all-purpose flour and the buckwheat flour into the risen batter.
- Add the remaining milk and the egg yolks and blend into a smooth mixture.
- Set the batter aside for another hour to rise at room temperature.
- Beat the egg whites into stiff peaks and fold gently into the batter. Set aside for 5 minutes to rest.
- Melt some clarified butter in a non-stick frying pan. Spoon little heaps of the batter into the pan and fry the blinis.
Serving suggestions:
- This classic can be served as part of a cocktail snack with crème fraîche and salmon roe or caviare.
- As a component in a composition with herring, crème fraîche and red beet.