User Tools

Site Tools




for 40for 90
6g14gdry yeast
36eggs, separated
130ml300mlsour cream
250ml550mlmilk ←- use a lot less to get a fairly solid batter
110g250gmelted, clarified butter

Sift the flour and combine with the rest of the dry ingredients.

Add egg yolks, sour cream and milk. Beat until well combined.

Let the mixture prove for at least 2 hours.

Then whisk the egg whites until they foam, but aren't stiff. They should have roughly the same consistency as the proved mixture.

Fold the egg whites under the proved mixture.

Heat a frying pan and add some clarified butter. You can use 70mm rings if you want uniform blinis. Use roughly 40ml of mixture per blini. Fry on one side until bubbles at the top top and then turn over. Test on first blini if thoroughly cooked.

recipes/sides/blini.txt · Last modified: 2010/11/20 19:17 by christian