Blini

blini2

End of winter is the season for all sorts of crepes, blini, pancakes, flapjacks and so on. It’s the season to use up all the meat, eggs and dairy ahead of long lent. So I thought I’d share a traditional Russian recipe for yeast leavened blini. It’s probably the most versatile product as it can be served with savoury as well as sweet fillings of your choice: sour cream, caviar, steamed fish, sausages of all sorts, vegetables, jam, sugar and lemon juice, fresh berries, etc.

Yeast Leavened Russian Blini

250g  all purpose flour
200g warm milk
2 eggs
1 tbsp sugar
10g instant yeast
1 tbsp vegetable oil
1 tsp salt

In a deep bowl dissolve yeast in the warm milk. Add salt, sugar, eggs, oil and flour to semi liquid consistency. Let the dough rest in warm place for 1-1 1/2 hours. Mix the dough with a  large spoon, then pour in small batches into well greased preheated pan and fry the blini from both sides.

Serve hot.

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