Blini
These Russian yeasted crepes start with a yeasted “sponge,” giving them a subtly sour flavor. Serve blini with sour cream and salmon lox, or try the warm raspberry-chocolate ganache for a decadent sweet twist.
Ingredients
2 ¼ cups milk, divided
3 tbsp. sugar, divided
2 ¼ tsp. active dry yeast
1 ½ cups unbleached all-purpose flour, divided
½ tsp. salt
1 tbsp. local sunflower oil
1 ½ tbsp. unsalted butter
2 large eggs
Directions
Heat 1 1/2 cups milk to between 105 to 115 degrees F. Add 1 teaspoon of the sugar and all the yeast to the milk. Stir and let stand for a few minutes until foamy.
Stir in 3/4 cup of the flour and beat until smooth. Cover and set in a warm place until doubled in bulk (approximately one hour). This is the “yeast sponge.”
Add the remaining 3/4 cup flour to the sponge, along with the salt, oil, butter, and the rest of the sugar. Cover and set aside for about an hour and up to overnight.
When ready to eat, bring the remaining 3/4 cup of milk to a simmer and add it to the batter along with the eggs. Beat until smooth.
Heat the skillet (I use a 6-inch cast iron skillet) over medium heat. Spear 1 tablespoon of butter onto a fork and use it to lightly butter the skillet. Pour 1/4 to 1/3 cup of the batter into the pan while quickly tilting it in every direction to distribute. Cook until golden on the bottom, flip with a spatula, and cook until golden on the other side. Remove to a platter and repeat with the rest of the batter, buttering the pan prior to each addition.
Suggestions
Although they are associated today with the week-long Butter Festival that precedes Russian Orthodox Lent, sun-shaped blini originated with pre-Christian sun worship, prepared in celebration of the sun’s return in late winter. These plump yet delicate crepes start with a yeasted sponge, giving them a subtly sour flavor. Serve blini with sour cream and salmon lox, or try the warm raspberry-chocolate ganache for a decadent sweet twist.
Try topping your blini with Sofya's raspberry-chocolate ganache.
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