prt-51 - scale=150| serves50

Recipe to Print-Blini

$scale_by Recipe Name: Blini Source: Submitted by: Last Modified: Course: Appetizer Used in Baskets: No Base: Other Kosher: No Ethnicity: Russian Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 50 Inactive Prep Time: 0.00 Original Num Servings: 50 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $0.03 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: You can make blini from buckwheat or fine cornmeal. Buckwheat blini are darker than cornmeal - they are excellent for fish toppings. Cornmeal blini are grainier, and well suited to Mexican-style toppings. One recipe makes 50, 2-in blini.

Ingredients: Directions: Dissolve the yeast in the water in a bowl. Stir in the milk and let stand for 5 minutes. Combine the cornmeal and the all-purpose flour with salt to taste, and gradually add to the milk. Mix well. Stir in the buttermilk. Beat the egg yolks into the batter, Cover, and let set in a warm place to rise for 1 hour or until the batter is quite bubbly and spongy. Beat the egg whites to soft peaks and gently fold into the batter. Cover again and let rise for 1 hour. The batter should be spongy and light. Lightly grease a pan with the melted butter and heat over medium heat. Pour in 1-2 tablespoons of batter for each blini. Cook for about 1 minute, until bubbles break through. Using a metal spatula, turn the blini, and brown on the other side for 30 seconds. Overlap the blini on a plate as you transfer them from the pan. If they are stacked directly on top of each other, they will become soggy. *You can substitute buckwheat flour for the corn meal and/or plain nonfat yogurt for the buttermilk.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00