Go to the Recipe: Blini
Simply divine..I have made Thomas Keller's Blini before and they were good, but with the addition of the Buckwheat and the tips on starting with a cold pan, this will be on the list of items to make this weekend..Now if I could get my wife to like Mayo...
Nice, make sure you let us know if you need help! We will be around all weekend to talk blini! These little things are amazing and super versatile, you really can put anything on top. We simply enjoy the texture of the soft blini with the fluid gels and purees. Cant wait to see your photos!
- originally posted by Grant Lee Crilly
Wow guys, hitting it out of the park lately!
Thanks!
Turned out fantastic. I used sour cream in place of the creme fraiche as I already had it on hand. The beet fluid gel turned out great as usual. The salmon roe was a little old as he had some leftover from another dish, I should have refreshed it in some cold water, but hey they tasted good. Much thanks for this one..
Bomb! What flavor did you end up making? I would love to see some other vegetable labors or even some fruit fluid gels as more sweet applications.
I'm thinking of trying apple caviar with a cheddar cheese base and a apple-vanilla foam.
how do you suggest doing multiple batches of these if it's advised to start with a cold pan?
I set up two large cambros on my station. One is filled with ice and the other empty. Once a round of blini are made I fill the pan with ice and let sit for 20 seconds or until cooled back to room temperature. Dump the melted ice into the empty cambro, dry and repeat.
God, these look amazing!
Awesome!
Worked great! Had to place the batter in the pan with a spoon, so the shapes were not perfect, but still.
hi chef grant lee crilly. in this buckwheat scale recipe u didn't mentioned the scale of the potato . can u pls help us to make it. thank u chef.
Classic blinis with creme fraiche enriched with chive & black pepper and modernist blini with carrot fluid gel; its sweetness wonderfully mixes with light acidity of the creme fraiche and saltiness from caviar
