These delightful Russian pancakes are light, fluffy, and a timeless classic of Slavic cuisine. Served warm with sour cream, caviar, or smoked salmon, blinis will enchant your palate with their airy texture and delicate flavor.
⏱️50 min
📊Medium
👥4 servings
🍽️Snack
festivefamilyquick
Ingredients
250 gflour
3 pièceseggs
300 mlwarm milk
7 gdry baker's yeast
1 cuillère à cafésugar
0.5 cuillère à caféfine salt
30 gmelted butter
50 mlneutral oil
Instructions
1PREPARE THE BATTER: In a bowl, pour the warm milk and dissolve the baker's yeast with the sugar. Wait 5 to 10 minutes until the mixture foams slightly, indicating that the yeast is active and ready to leaven the batter. This step is crucial for obtaining fluffy and airy blinis.
2MIX THE DRY INGREDIENTS: In a large bowl, pour the flour and fine salt. Create a well in the center and gradually pour in the activated yeast mixture and remaining milk, stirring with a wooden spoon. Add the three eggs one at a time, mixing well after each addition to avoid lumps.
3ENRICH THE BATTER: Pour the melted butter into the mixture and stir vigorously for 2 to 3 minutes until you obtain a smooth and homogeneous batter, with a consistency slightly thicker than traditional crêpe batter. The batter should have an airy and fluid texture, able to flow slightly but not too liquid.
4LET THE BATTER REST: Cover the bowl with a clean damp cloth and let rest at room temperature for 1 to 1 hour 30 minutes. The batter should double in volume and show bubbles on the surface, a sign that the yeast has worked well and that the blinis will be perfectly fluffy and puffy during cooking.
5PREPARE FOR COOKING: Preheat a crêpe pan or nonstick skillet over medium to medium-high heat. Lightly brush the surface with a bit of neutral oil using a brush or piece of paper towel. The temperature should be neither too hot nor too cold: test with a drop of batter, it should sizzle slightly and cook in about 1 to 2 minutes.
6POUR AND COOK THE BLINIS: Using a small spoon or appropriate ladle, pour portions of batter onto the pan, leaving about 2 centimeters of space between each blini. Cook for 1 to 2 minutes until the surface is covered with small holes and the edges begin to brown lightly. Flip gently and cook the other side for 1 minute.
7FINISH COOKING: The blinis are cooked when they are puffy, light, and have a uniform golden color. Transfer them as they cook to a preheated plate and cover with a clean cloth to keep them warm and fluffy. Continue with the remaining batter until all is used. Serve immediately with sour cream, caviar, smoked salmon, or fish roe according to your preference.