Blini bar

11 Jul

blini

Dinner tonight was what we call a “blini bar” (a meal we usually eat over the Christmas holidays) to mark Russia’s presence in the World Cup. I fry up a batch of blini, which I serve with a range of toppings: smoked salmon, creme fraiche, mackerel paté, chopped egg, pantzarosalata, and maybe some lumpfish caviar (which weirdly, Lyra seems to love). If we get tired of savoury toppings, we eat the rest with jam. They also freeze well. Most blini recipes seem to have yeast in them, but I’ve always been happy with this recipe:

Blini
(makes about 40 mini blini)

  • 3 eggs
  • 3/4 cup buttermilk
  • 1 cup milk
  • 1 cup flour
  • 3/4 cup buckwheat flour
  1. Whisk together the eggs, buttermilk and milk in a bowl.
  2. Combine the flours and salt, then add to the egg mixture and whisk again.
  3. Let the batter rest for about half an hour.
  4. Heat a non-stick frying pan over medium heat. I prefer to dry fry blini, but melt some butter in the pan if you want.
  5. Add small spoonfuls of batter to the pan and cook until bubbles rise to the surface and the bottom is a golden brown.
  6. Flip the blini, cook the other side, and remove to a plate lined with paper towel.
  7. Serve blini with toppings, such as: smoked salmon, creme fraiche, mackerel paté, beetroot purée, caviar etc.

Family score: 8 out of 10

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