Russian Yeast Blini Recipe
Russian Yeast Blini are thick, slightly chewy with nice lacy appearance from the yeast in the batter. This recipe is a true Russian Blini recipe that is a nice treat for breakfast, snack or even dinner if you wish.
For other amazing crepe recipes, check out this collection that has both savory & sweet kind.
I will forever love crepes for their versatility. They can be filled, dipped, rolled and topped with both savory and sweet fillings. But also, there will always be space in my heart for these chewy and thick blini type of crepes that are so commonly made in Russia and Ukraine.
The yeast in the batter gives the blini a nice yeasty aroma, similar to that you smell when you cut a fresh loaf of bread and dip your face close to it to inhale all the beautiful aroma.
How to serve Russian Yeast Blini Recipe
Thick, with a very pronounced bready and yeasty flavor they go so well with my favorite dipping sauce for any kind of crepe-like thing – sweetened sour cream. A good jam will not hurt of course, but sweetened sour cream is where my heart at when it comes to crepes and blinis.
Traditionally, blini’s are eaten with caviar, or smoked salmon. But I love them with jam and some sour cream. This is how I grew up eating blini’s, so it brings great memories every time I do.
When to start making Russian Blinis
I was quiet excited to fall upon this recipe and made it immediately. These Yeast Russian Blini are not something you just whip up on a whim though. The yeast needs time to rest and rise, but if you go through the steps, give the batter the time it needs, you’re in for a truly special treat.
Russian Yeast Blini
Russian Yeast Blini - are thick, slightly chewy thick crepes with a nice lacy appearance from the yeast in the batter. This recipe is a true Russian Blini recipe that is a nice treat for breakfast, snack or even dinner if you wish.
Sift 500 g flour into a large bowl. Add 1 tbsp instant yeast, 1 tsp salt, and 2 tsp sugar. Mix everything together.
Add 2 cups warm/room temperature milk and mix with a spoon until the batter is smooth. Add 1/2 cup more milk and mix again until smooth.
Add 3 tablespoons oil and mix with a whisk. The batter should be runny like pancake batter, if it is not, add a little bit more milk. Cover the bowl with plastic wrap and let rise for about an hour, until the dough doubles in size.
Now melt 2 tbsp butter and slowly add into the risen dough. Mix.
Whisk together 3 eggs. Add into the dough and mix thoroughly. Let the dough rest for about 10 minutes and then you can start cooking the blinis.
- Heat nonstick pan over medium heat. Pour one ladle of batter into the middle and quickly swirl the pan so that the batter covers the bottom of the pan.
- Let it cook until almost no ‘wet’ dough is visible on top. With help of a large spatula or a pancake spatula, turn the blini over and cook for another minute or two.
- Invert onto a warmed plate and spread half a little bit of butter on top of the blini.
Notes Serve warm, right away with a choice of jam, sour cream, honey or smoked salmon/fish and caviar.
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