Blini
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 3:57pm

Ingredients




1 envelope active dry yeast (2-1/4 teaspoons)
1 cup warm water (115°F.)
2 teaspoons sugar
1/2 cup all-purpose flour
2 cups warm milk, or a little more as needed
4 tablespoons unsalted butter, melted, plus 4 tablespoons for brushing the blini
2 1/4 cups to 2-½  all-purpose flour
2 large eggs, separated, yolks beaten
4 tablespoons sugar, or more to taste
2 teaspoons salt, or more to taste
Neutral oil, for frying
1 small potato, halved

Preparation

1 Make the sponge: In a large mixing bowl, stir together the yeast, water, and 2 teaspoons sugar and let stand until foamy, about 5 minutes. Whisk in the 1/2 cup  flour until smooth. Place the sponge, covered, in a warm place until bubbly and almost doubled in bulk, about 1 hour. 2 Make the blini batter: Beat the milk, butter, 2-1/4 cups of the flour, egg yolks, sugar, and salt into the sponge. Whisk the batter until completely smooth and set to rise, covered loosely with plastic, until bubbly and doubled in bulk, about 1-1/2 hours. 3 Stir the batter well, and let rise, once more in a warm place, covered, for 45 minutes. 4 Beat the egg whites until they form soft peaks and fold them into the batter. Let the batter stand for another 10 minutes. 5 Pour some oil into a small, shallow bowl and have it ready by the stove. Skewer a potato half on a fork and dip it into the oil. Rub the bottom of a 7-inch cast-iron skillet, or a heavy nonstick pan with a long handle, liberally with the oil. Heat the pan over medium heat for 1-1/2 minutes. Using a potholder, grip the skillet by the handle, lift it slightly off the heat, and tilt it toward you at a 45-degree angle. Using a ladle, pour enough batter into the skillet to cover the bottom in one thin layer (about 1/4 cup). Let the batter run down the skillet, quickly tilting and rotating it until the batter covers the entire surface. Put the skillet back on the burner and cook until the top of the blin is b 6 Make another blin in the same fashion, turn off the heat and taste it. Adjust the amount of salt or sugar, if necessary. The texture of the blin should be light, spongy, and a touch chewy; it should be very thin but a little puffy. If the blin breaks easily when baked, the consistency is too thin; whisk in 1/4 cup more flour into the batter. If the blin is too thick, add a little milk. 7 Repeat with the rest of the batter, greasing the pan before making each blin. Slide the blini into a deep bowl, keeping them covered with a lid or foil. Serve the blini hot, with the suggested garnishes. (Blini should really be made fresh. If making them slightly ahead of time, keep them warm in a 275°F. oven. If you must reheat them, place them, covered with foil, in a bain-marie in the oven.) To eat, brush the blin with butter and/or sour cream, place one or more garnishes on top, roll it up, and plop in your mouth.

About


Blini (singular: blin) are the Russian version of crepes and are absolutely delicious! This recipe comes from The Splendid Table, who in turn took it from From The Greatest Dishes: Around the World in 80 Recipes by Anya Von Bremzen. They can be filled with either sweet or savory fillings, such as jam, meat, cheese or caviar. Blini are featured in Maslenitsa, which celebrates the return of the sun and is the Russian equivalent of Fat Tuesday.