These delicious Russian pancakes or crepes are very moreish and super-easy to make
Whether you’ve got the family home or you’re entertaining, how about bringing a taste of Russia to your dining table by knocking up a batch of blinis? These yeasted pancakes are traditionally served with caviar, but if you’re not feeling too flush, they’re also lovely with smoked salmon or trout and a little soured cream.
Blinis freeze well so it is easy to make up a big batch (they have a tendency to disappear fast!). Don’t forget mini ones make great party canapés too.Russian Blinis
Difficulty level: easy
Cooking time: 1 hour, 45 minutes
Preparation time: 20 minutesMakes about 20 large blinis or 40 mini onesPancake Ingredients
55g/2oz buckwheat flour
175g/6oz plain flour
1 tsp salt
7g dried yeast
200g crème fraiche
225ml whole milk
2 large eggs, separated
Butter for frying (approx 25g)Method
1. Sift the flours into a mixing bowl and add the salt and the yeast.
2. Put the crème fraiche and milk in a saucepan and heat until lukewarm (too hot and it will kill the yeast). Whisk the egg yolks into the milk. Then pour this mixture into your dry ingredients and whisk to a smooth batter.
3. Cover the bowl with a clean tea towel and leave in a warm place for an hour.
4. When the hour is up, take a clean bowl and whisk the eggs whites until they form stiff peaks. Fold gently into the batter.
5. Cover the bowl with the tea towel again and then leave for another half an hour.
6. To cook the blinis, melt some butter in a frying pan and then wipe out with a wodge of kitchen roll (so there’s the merest slick of butter left in the pan). Place 2 tablespoons of mixture into the pan for each blini (or less if making canapé-sized ones).
7. When the blinis are firm on the underside, flip over to cook until golden.