Blini

Arial">We want to encourage all of you to try our new color:#0000E9">BliniArial;mso-bidi-font-family:Arial"> recipe this weekend and put your own
spin on it. If you already have a solid blini recipe that you would stand by,
we would love for you to post it and share with the community—we can all learn
from it. This is also a great time to add any new ingredients used in your own
recipe to the color:#0000E9">Ingredient Wikifont-family:Arial;mso-bidi-font-family:Arial">. If you're not up for an
amuse-bouche, just have a pancake party! We will be happy to answer any
questions posted under the recipe in discussions. Please share your pictures
(good or bad) and as always, your feedback is most appreciated.

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michaelnatkin

Here's a vegetarian version I did with smoked beets, the beet fluid gel, pickled onions, and horseradish cream. Came out really nice. The beets were cooked sous vide, cut with a mandoline and a circle cutter and then smoked with a smoking gun.

Matthew_Snyder_68770

I'm going to be out of the country for the next two weeks, but when I come back the blini are definitely on my to-do list.

Pepijn_31744

Great recipes and videos! These are definitely going on my to do list! Thanks for sharing. Great work @Nick, @Michael and the rest of you guys at ChefSteps HQ

Brandon_34695

Thanks for the detailed write up Nick. I made Keller's version many times, but my rendition always had some shortcomings. Your tips on portioning into a cold pan, tempering the creme and resting the blini should raise the bar.

Simon_Andreas_Petutschnig_34596

I love the blini videos!!! Very good job!

Brandon_34695

Nick, you're a rock star.

Next time I'll try your savory toppings.

ipreferale

Loved them....

Manfred_18311

I really

like Blinis

Instead to

using crème fresh I tweaked the recipe with a 56g mixture of yoghurt ¼ , sour

cream ½ and heavy cream ¼ .

Anchovies, Trout

caviar, Pike caviar I cured the other day from fresh roe, Baltic Sea shrimp on

a crème from gorgonzola -, basil pesto and sour cream.

Mozarella mustard creme serrano ham

Cured Herring

roe, Pike caviar

ipreferale

@manfred - Awesome.. Double stacked and all and fantastic images..

Lennard__34626

Instead of using buckwheat flour(Which I cant find), can I replace it with AP flour? Or may spelt flour/chickpea flour/ground corn flour etc?

Anyone tried making the batter the night before and cooking the next day? Not sure if the baking powder gets activated right away and you lose some aeration

Pepijn_31744

AFAIK the baking powder would activate immediately due to the moisture in the mixture. I'd try combining the ingredients without the baking powder & adding it on the day you want to bake the blinis. Actually, I'm going to try this today/tomorrow. Will let you know how it turns out.

Manfred_18311

Thank you @RED,

the precise circle and browning of yours are really formidable.

Matt_67991

@Lennard baking powder is typically double acting, one action that releases carbon dioxide upon exposure to liquid, and the second action that releases carbon dioxide with exposure to heat. Whether it can be mixed in advance is normally a matter of batter viscosity: thicker baking powder batters work relatively better after storage than thinner batters.

http://www.joepastry.com/2014/what-about-baking-soda/

Manfred_18311

I’m not

really a sweet tooth but blinis are fun.

Poppy seeds,

marzipan caviar, honey, pomegranate

@pepijn I had only one issue using the dough from yesterday. First. the 24h resting made the dough more sleek No difference in baking or length of backing period or taste. The only issue was the blini lost shape after cooling down (flattened) this could possibly be related to the 24h resting time. I used extreme fine grinded Buckweat flour, this could also have added to the fact.

Pepijn_31744

@Manfred, I've made the dough up and until the point of adding eggs, it's in the fridge now. That blini on the picture looks amazing, like a little piece of art.

Pepijn_31744

Just a quick try from what I had lying around, which just happened to be rhubarb compote. So there you have it, blini with creme fraiche and rhubarb compote.

Matt_67991

@Pepijn cool, so it worked well storing the dough when you did?

Tim_Sutherland_52834

I have made the complete dough, stored it in the fridge and used it over four days with no noticeable difference over that time period. I just need to remix the dough before use as there is some separation. I only use double acting baking powder.

Matt_67991

Thanks Tim. That's great to know, I'll definitely make them soon.

Pepijn_31744

@Henri, batter worked great. I tried another batch for dinner tonight, experimented with sizes a bit and the thinner blini's have my preference. The ones in @Manfred and @Michael pictures seem to have the perfect thickness.

Rhubarb and creme fraiche was a good combo, but my favourite was blini, thick greek yoghurt and passion fruit.

Tim_Sutherland_52834

Playing with some leftover batter, the blini recipe makes a nice waffle.

I made them in a waffle cone maker. Even with a cold maker, the batter with not form an even colour.

With a very thin spread, you can get a crisp savory waffer. Pour the batter thicker and you get a just noticeable softer interior.

I'm playing around with a hors d'oeuvre of TFR (Texas Fried Rabbit) and Waffles.

The batter was five days old, and I find the flavour better in the older batter. It has more of the sourdough tang to it. I wonder if you could do a buckwheat mother and add it.

Lennard__34626

I made these today, incredibly delicious but I had some trouble cooking them

First batch turned out perfectly, nicely browned
Every subsequent batch gave me very uneven browning, it was always browned around the edges but the center was completely white(I washed the pan and cooled it down after each cook so I started with a cold pan, piped from a squeeze bottle)

I cant figure out what went wrong but I do remember at certain points when piping into the pan, there were air bubbles and I had to re-agitate to get it to the bottom, but I find it very strange that the colour of the blinis were so inconsistent

Mike_Minh_Truong_54120

These blinis were topped with a blend of creme fraiche/cream cheese, smoked salmon, ikura, pickled cucumbers, and dill.

Chris_Young_80640

@Lennard — I admit I'm puzzled. Perhaps you were heating up the pan too fast on the subsequent batches?

Pepijn_31744

@Lennard I had some uneven browning with the slightest amount of residual oil in the pan.

Mike_Minh_Truong_54120

@Lennard,

It took me numerous attempts before acquiring some even browning. I let the batter sit on the cold pan for two minutes before bringing the temperature up slowly with no oil. I also used a cast iron for even heat distribution. Hope that helps.

Lennard__34626

I must confess I used russet potatoes and I may have overcooked them because the batter was not as fluid as the video, I think the thicker viscosity may have caused the uneven cooking? (since if it is fluid it will naturally sit flush with the pan), Im just not sure why I had some there were evenly cooked and some that were unevenly cooked though, but I must say, those that cooked nicely... were glorious...

Mike_Minh_Truong_54120

Holy Smokes! @Lennard, you're a pro.

Matt_67991

@Mike check out his instagram http://instagram.com/lennardy