Blini are one of the most frequent and ancient dishes of Russian cuisine.
The recipe, at least as regards the aesthetic result, is very similar to that of crepes.
Blini are prepared and consumed immediately seasoned according to tradition with red caviar (ikra) or smetana or other ingredients that can vary from sweet to savory according to personal tastes.
90 cl of Milk
300 gr of Flour 00
1 teaspoon of Salt
1 tablespoon of Sugar
1 tablespoon of melted Butter
2 tablespoons of Seed Oil
1 teaspoon of Sodium Bicarbonate mixed with White Vinegar (these ingredients must be reacted and then added to the dough)
The preparation of blini is elementary in fact we will simply have to limit ourselves to mixing all the ingredients in a bowl until a homogeneous mixture is obtained. We just have to cover the bowl with a wet cloth and let everything rest briefly.
In a non-stick pan (ideal would be the one with a completely flat bottom and very low edges) we will fry the ladles of the dough previously in butter. The blini will have to cook briefly on both sides then, during cooking, they will have to be turned only once with extreme delicacy.
According to tradition, blini are filled with different types of condiments such as mushrooms, ikra (red caviar), strips of chicken, tvorog (ricotta), cheeses and cured meats, but also fruit, ect. They are generally served together with smetana.
Variants and Curiosities
- Sometimes powdered brewer’s yeast is added to the blini mixture.