Blini Batter

Serves: 2 to (4)
Preparation Time: 10 minutes
Rising Time: 3 hrs
Blinis: 6 (12)
125g (250g) wheat flour
4g (7g) fresh yeast
1 egg (2 eggs + 1 yolk)
10g (25g) crème fraiche
20g (35g) butter
100ml (200ml) milk
1 pinch of salt

Serves: 6
Preparation Time: 15 minutes
Rising Time: 3 hrs
Blinis: 18
380g wheat flour
10g fresh yeast
3 eggs + 2 yolks
40g crème fraiche
50g butter
300ml milk
2 pinches of salt

Serves: 8
Preparation Time: 20 minutes
Rising Time: 3 hrs
Blinis: 24
500g wheat flour
15g fresh yeast
4 eggs + 2 yolks
50g crème fraiche
70g butter
400ml milk
2 pinches of salt

Method (all models):
  1. Heat the milk until just warm
  2. Separate the eggs
  3. Dissolve the yeast in 3 tablespoons of milk
  4. Put the flour, salt, egg yolks and dissolved yeast into the bowl with the dough hook
  5. Blend for 30 secs
  6. With machine running, gradually add the lukewarm milk via the feed tube
  7. Transfer to a large bowl and cover with a tea towel
  8. Leave to rise at room temperature for 3 hrs
  9. Place eggs whites into processor bowl with whisk
  10. Process for 10 mins until they form stiff peaks
  11. Gently fold crème fraiche into the batter, followed by the egg whites
  12. Cook the pancakes in a well buttered heavy-based frying pan over a high heat. 
Serve with salmon, salmon roe, crème  fraiche and lemon quarters

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