How do you say 'blini'?

It is quite easy to say 'blini.' Just break the word 'blini' into sounds: BLEE-nee.

Are blinis the same as crepes?

No, they are different. Their thicknesses vary significantly: while crepes are paper-thin, blinis are thick and fluffy. Crepes are made without any yeast, blinis are traditionally made with yeast. With regards to proofing time, blinis require about 1 hour, while crepes need a short period for resting the batter.

What is the difference between a pancake and a blini?

The difference between a pancake and blini is both in texture as well as ingredients. Pancake is thicker and fluffier than its cousin - blini. Pancake is made with leavening agent (chemical yeast), while baker's yeast is used to make the blini.

Can you make blini batter in advance?

You cannot make the blini batter ahead of time since the yeast will no longer be active. The maximum time for the yeast to proof is 45 to 60 minutes.

Should you serve blinis hot or cold?

Serve blinis warm or at room temperature, but once topped, they are best served immediately so they don't get soggy.

How are blinis traditionally served?

Traditionally, blinis are served warm with savory sides such as smoked salmon or caviar. Sweet toppings of blinis include fruit jams, sweeteneed condensed milk, or honey.

How do you eat blini?

Blinis are best eaten warm straight from the pan. And traiditonally, you should eat blinis with your hands. If at a restaurant, then use a fork and a knife.

How to reaheat blinis?

To reheat blinis, cover them with aluminum foil and bring to the oven for 10 to 15 minutes at 350 degrees F/175 degrees C. You can also heat them up in the microwave, at high power for 1 to 2 minutes.

Yeasted Blini Recipe

A batch of yeasted blini with some folded in four on a marble board.

Print Recipe

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5 from 11 reviews

Leavened with yeast, these beautifully flavored and airy yeasted blini are the best. Serve blinis with jam or honey, or enjoy them as savory ones with smoked salmon or red/black caviar like in old-times Russia.

Author: Irina Totterman
Total Time: 45 minutes (plus resting time)
Yield: 10 blinis 1x
Category: Crepes and Pancakes
Method: Cooking
Cuisine: Russian

Ingredients

Scale

1 2/3 cups + 1 teaspoon (400 ml) milk
2/3 cup + 1 tablespoon (175 ml) water
1 1/2 teaspoon SAF instant yeast
1 2/3 cups + 2 tablespoons (225 g) all-purpose flour
1/4 teaspoon kosher salt
1 tablespoon granulated sugar
2 teaspoons vegetable oil, plus more for cooking
1 large egg
1/2 teaspoon vanilla extract

* If needed, please refer to Baking Conversion Charts.

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Instructions

To make the blini batter, pour milk and water in a small saucepan and heat over medium-high to 113 degrees F/45 degrees C (use a cooking thermometer to check the temperature). Take off the heat and transfer to a large heatproof bowl. Add baking yeast, salt, sugar, mix with a hand whisk, and rest for about 5 minutes for the yeast to activate. Sift flour with a flour sifter, add it to the main preparation, and mix. Beat the egg for an omelet, add to the mixture. Pour vanilla extract and oil, and combine. Cover the bowl with plastic film and place it in a warm draft-free place to rest for 30 to 45 minutes. The batter will approximately double.
To cook blini, gently mix the batter with a hand whisk. Heat a crepe pan over medium heat and brush it with oil using a silicone brush. Pour one ladder of batter into the pan, swirl it to coat the entire skillet, and cook until the bubbles appear on the surface of the blini and its bottom becomes golden brown, about 1 to 2 minutes. Flip blini and cook on the second side for about 1 to 2 minutes. Transfer blini to a warm plate. Repeat the process until the batter is used up, brushing the skillet before adding the batter.

Notes

Check the temperature of liquids with a cooking thermometer. If you do not have one, the milk with water has to be warm to the touch.
Make sure to get the smooth blini batter before letting it rest. If there are flour lumps in the batter, pass the batter through a fine-mesh sieve to remove them.
To speed up the yeast to proof, place the bowl with batter covered with plastic wrap or a tea towel in the oven with the light on (the heat is off).
Stir the blini batter throughout cooking, so flour is evenly distributed in the batter.
Make sure to serve blinis warm as soon as they are cooked, or keep them covered with a tea towel in the warm oven until ready.

Nutrition

Serving Size: 1 blini
Calories: 126
Sugar: 3.5 g
Sodium: 86 mg
Fat: 2.5 g
Saturated Fat: 0.9 g
Carbohydrates: 21 g
Fiber: 0.7 g
Protein: 4.5 g
Cholesterol: 22 mg

Find it online: https://www.bakinglikeachef.com/blini-by-alain-passard/