Blini
Local name : Блины
Russian yeast pancakes, thin and pliable, rolled up and served with melted butter and soured cream.
Photo : pauk · CC BY-SA 3.0
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Medium
Method
- Dissolve the yeast and sugar in 200 ml of the warm milk. Add 150 g of the flour and let it froth for 30 minutes.
- Stir in the rest of the flour, the remaining milk, the egg yolks and the salt. Prove for 45 minutes.
- Pour in the boiling water in a thin stream while whisking. The batter turns loose and supple.
- Whip the egg whites to firm peaks and fold them in with a spatula without knocking them down.
- Heat a 22 cm pan, brush it with fat and pour in a thin ladleful, swirling the pan as you go.
- Cook for 1 minute a side, stack the blini and brush each one with melted butter.
Boiling water gelatinises part of the starch before cooking. The batter gains flexibility and the blini roll up without splitting.
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