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Dec 23, 2004 10:34 AM

better buckwheat blini?

  • d

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!

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  1. There is one in the Cake Bible - I'll try to post it a bit later today - everything I've ever made from it turns out well.

    1. For a quick fix, try Aunt Jemima's Buckwheat Pancake Mix...small dollups on a greased griddle, and voila - buckwheat blini!

      1. 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.

        Buckwheat Blinis

        1 tbsp active dry yeast
        1 tbsp granulated sugar
        1 egg
        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