Time: 2 hours
Music Selection: Cowboy Junkies – Sweet Jane
There is something so very comforting about blinis, just like this version of Sweet Jane. I like to make a big batch – some for breakfast and some as an appetizer.
1 ¼ cups milk (2% or 3%)
1 cup flour
½ cup buckwheat flour (use normal flour if you cannot find it)
¾ tsp dry yeast
1 tsp salt
3 Tbsp butter, melted
- crème fraiche/whipped cream cheese with fresh fruit and syrup or fruit coulis
- crème fraiche with smoked salmon and fresh dill
In microwave, heat milk to luke warm (about 90 seconds). If warm to touch (not hot), sprinkle the yeast on top and let sit for 5 minutes.
In medium bowl, mix the flours and salt.
In another bowl, melt the butter in the microwave. Add to the yeast (after it has rested for 5 minutes).
Add the two eggs to the yeast and mix with a fork to break up the eggs.
Pour the yeast over the flour and whisk until no visible lumps. Cover and let it rise for 1 ½ hours. It will be a bubbly dough.
In a large frying pan, melt some butter or heat some oil in the pan. If making large blinis, use about ¼ cup per blini. If making appetizer size blinis, use about a tablespoon. Fry on both sides until brown. You can eat them hot right away or let them cool and they can be used over the next few days (or freeze them for up to a month). Rewarm the frozen blini in a 300 deg F oven on a baking sheet for 7 – 9 minutes until they get crispy (or pop them in a toaster).
I like to stack the blinis with a bit of creme fraiche between each blini and then pour the fruit coulis or fruit syrup on top! Enjoy with a hot cup of tea or coffee.