Go to the Recipe: Buckwheat Blini
Tiny Pancakes was very cute.
Nice! 2 questions though:- why don't you give the proportion of potatoes in grams like the rest of the recipe (ideally before and after cooking and peeling them)? There's no chance whatsoever that the potatoes I buy are the same size as yours.- I haven't tried your recipe yet, but I find that potato tends to mask the flavor of many ingredients it's mixed with. Can you really taste 8 g of buckwheat flour mixed with 3 potatoes?
- originally posted by Food Perestroika
Hey! The recipe says 200g of the potatoes! Hope that helps.
Hey! It isn't blini! This meal nam is OLAD'I. Blini looks like French crepes
- originally posted by Ruru
Ah, I see. The potatoes are measured in different units at the top of the page and within the steps.
Yes, we're aware. It seems like blini and oladyi were both exported to France by the Russians, where they became popular. Many French chefs started calling oladyi blini, and that got codified in a lot of traditional French cookbooks. So we've choosen to call them blini, since this is what many people familiar with classical French cuisine are looking for when they hunt for blini. But we're going to update the text a bit to explain the confusion around this simple recipe.
Is there a significant difference in using light buckwheat flour vs. dark buckwheat flour? Is one better than the other?
I would imagine some difference in the flavor, but other than that I don't think it would make a huge difference one way or another in this application. You might need to adjust the amount of liquid to get to the same consistency is the only thing I could imagine having to tweak.
Sorry to say but your measurements are completely off!!! 4g of salt!!! that's over 1 oz! I had to throw everything away. I am disappointed and am no longer inclined to trust your recipes.
Sorry, you've done your math wrong but 4g of salt is 0.14oz.Tip: You can automatically switch between grams and ounces in our recipes by clicking on the gear icon at the top of the ingredient block. Simply select ounces rather than grams.
How long can I leave the batter in the refrigerator before using? Can I make the blinis in advance or are they best made right before use?
You can make them ahead of time. We will typically make them up to a couple hours before serving. You don't want them to be hot you are plating them.
Great blini and are much more tasty cold than other blini recipes I've tried. I would recommend you to double the batter - this portion is quite small and your guests would crave for more!
I'm looking to make this a gluten free recipe if possible. I fee like the end product would suffer though. Any thoughts on removing the Pastry Flour?
if I would like to serve them warm. is it ok for me to reheat them after the resting?
I can freeze these pretty easily, right?
I'm curious about the process here when making a large service which would require cooking in batches. Is best practice to rotate between two pans so the first has time to cool while preparing the second? To cool the pan with water in between batches? Or just let it ride with the large batches and add the batter to the warm pan?
I was making sunchoke purée the other day, I swear to god that my arm looks like Quagmire's. https://www.youtube.com/watch?v=72nrFIgFNB4
hi chefs!, can i change the creme fraiche and use philadelphia or milk?
Hi Luken, we don't recommend this because Philadelphia cream cheese has lots of hydrocolloids which leads to it staying very thick. With milk, the opposite is true and it's too thin for the recipe. Yogurt may be a better substitute but we haven't attempted this recipe with it previously.
Great recipe! I've used amaranth flour instead of the buckwheat (which is harder to find here) and added some Chèvre (soft goat cheese) to the crème fraiche, which paired really well with the beet gel. I also used a darker caviar, which didn't add ASD much color to the dish, but the flavour, WOW! This is how they looked like:
would it be possible to prepare the batter in advance and cook them later? if so, how in advance could the better be prepared?
I just made this yesterday, storing the batter about 10 hours in the fridge. Didn't have any problems.
I used cassava flour instead of pastry flour. Turned out delicious.
Interesting ! After selling thousands of blinies during my 35 years in fine dining here in Scandinavia, I've never tried potato in recipe. Here I have the traditional Russian recipe: 1 liter water, 1 liter full fat milk, 70 gr. bakers yest, 1 kilo buckwheat flour, 100 gr rye flour, 200 gr wheat flour. Combine the ingredients and let rise overnight on the counter. Next day add eight egg yolks and eight hard beaten egg whites carefully. Fry blinies in blini pan and enjoy with fishroe and schnapps.
These sound really good, love the potato component. Would there be an issue with this recipe if one made them a little larger? If this is a stupid question, please excuse me, I new to the kitchen experience.
Hello,
Could you please tell me the make and model or your wide tipped squeeze Bottle?
The size would be perfect for my needs.
Thank you
Fantastic recipe — straightforward and delicious.
