Blini, Traditional and Gurevskie‏

Blini, Traditional and Gurevskie‏

One blini is a blini, and not enough- although be aware that if you eat them as a first course, you may not get to your second course because you don’t eat blini, you overeat blini.
Traditional blini can be slightly crumpet-like, so Lesley Chamberlain, a British journalist, travel writer and historian of Russian and German culture  has come up with Gurevskie blini, a recipe using baking powder, which gives a lighter, softer pancake, more like a crêpe in fact. If you want to roll your blini around the filling this is the recipe to use. Blini makes an excellent first course or lit supper served with smoked salmon, caviar or chopped herring, as Lesley Chamberlain suggests.

Before cooking the Gurevskie blini, let’s try first the traditional one, so you’ll be able to see the difference.


300 ml water anothe 100 ml milk
2 tespoons dried yeast
Sugar to taste
350g buckwheat flour
1/2 teaspoon salt
1 egg
Whipped cream to taste (optional)
Butter or butter and oil
Method of cooking
Warm the water and milk slightly and dissolve the yeast and sugar in. It. When the mixture begins to foam and bubble add it to half the flour, stirring with a wooden spoon to keep it smooth. Leave to rise for 1-2 hours in a warm place, covered with a tea towl or inside a plastic bag.

Add the salt, egg yolk and the rest of the flour, beating well. Leave to rise again for 1-2 hours.

Just before cooking fold in the stiffly beaten egg white and a spoonful of whipped cream for extra lightness and crumbliness. The mixture before cooking may be quite thick.

For cooking use a small, heavy-bottomed frying pan and heat it gently for a few minutes before you are ready to start. Uze butter or butter and oil, and reckon, especially the firsttime, tothrow away the first few pancakes until you get the heat and the amount of fat and batter justright. “The first pancake turns out a mess” is an old and true Russian saying, but it has happened even to you, hasn’t it?

Cook for about 4 minutes each side, turning with a spatula. Blini do not toss. A 10 cm pan will need about 2 tablespoons of mixture, depending on its thickness. , for each pancake. Re-oil the pan after each one is cooked. If you have a set of blini pans they also be slipped into a hot oven to cook, which was the original method. The mixture makes about 12 blini, which are probably best eaten with chopped hard-boiled eggsand soured cream and/melt butter. Like English crumpet, they are also excellent just with butter and may be kept warm in oven. Chopped herring and soured cream is another traditional accompaniment.
Let’s continue with another version of Russian blini, Gurevskie Blini.

The ingredients necessary for this recipe are:
1 teaspoon baking soda powder
350g white flour
100g buckwheat flour salt
2 eggs
Sour or fresh milk
4 tablespoons melted butter

Method of cooking
Sift together the baking powder, the flours and a pinch of salt and add the egg yolks one at a time, stirring with a wooden spoon. Gradually add the warmed milk and melted butter until the mixture has the texture of heavy cream. Beat the egg whites stiffly and add just before cooking. Serve straight from the pan with any of the following:
Finely chopped herring and lemon
Any smoked fish in thin slices, with lemon and butter
Soured Cream
Lumpfish caviar and soured cream or lemon and butter
Very finely chopped onion, cooked beetroot and cucumber in French dressing with plenty of sugar.

Source: “The 125 best recipes ever”


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