better buckwheat blini?
There was some discussion of blini here a week or so ago--so I was inspired to try the Epicurious/Gourmet mag recipe for buckwheat blini. Well, they were blah! Too mushy/gummy inside, very bland, instead of being nice and sort of lacy/crisp-edged like I wanted. Anyone have a better recipe? thanks!
This recipe from Canadian Living Cooks at Food TV works like a charm! I used it at a cocktail party and got rave reviews. Hope you like it.
1 tbsp active dry yeast
1 tbsp granulated sugar
1 egg, yolk
2 1/2 cup milk
2 cup all purpose flour
1 1/2 cup buckwheat flour
1 tsp salt
1/3 cup unsalted butter, melted
-Dissolve 1 teaspoon (5 mL) of the sugar into 1/2 cup (125 mL) warm water.
-Sprinkle yeast over water; let stand for 10 minutes or until frothy.
-In separate bowl and using electric mixer, beat egg and egg yolk, 1 1/2 cups (375 mL) of the milk and remaining sugar together.
-Add flours and salt and beat for 1 minute or until very smooth.
-Pour in yeast mixture; beat for about 1 minute or until smooth.
-Beat in 1/4 cup (50 mL) of the butter.
-Cover with plastic wrap and tea towel; let rise in warm draft-free place for 1 hour or until doubled in bulk.
-In heavy saucepan, heat milk over medium heat until bubbles appear around edge.
-Pour milk into batter in thin steady stream, stirring with wooden spoon.
-Cover and let rise for 40 minutes.
-Heat nonstick crêpe pan or small nonstick skillet over medium heat; brush lightly with some of the remaining butter.
-Using about 2 tablespoons (25 mL) of batter per blini and without over stirring the mixture, pour batter into pan, making three small blini.
-Cook until bubbles form on the top and the underside is brown, about 1 minute.
-Flip and cook until golden, about 30 seconds.
-Repeat with remaining batter, brushing pan lightly with melted butter as needed.
-Serve with toppings.
Yield: 50 blinis