Blini (Блины половинные) from Beyond the North Wind: Russia in Recipes and Lore (page 129) by Darra Goldstein

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See page 136 for topping suggestions.

  • bching on January 10, 2021

    These were delicious. I have made various blini recipes in the past but going forward, II will stick with this one. Beautifully written instructions. I especially appreciate the relaxed tone and guidance. (The whole book is enchanting. I am a huge Darra Goldstein fan.)

  • tges on December 26, 2020

    Following Goldstein's recipe did not yield a batter fluid enough akin to sour cream (as the Russians judge their batter) so I added water and other times, I added milk. I came to be accustomed to and even like...the buckwheat flavour but my children prefer the all flour version. Makes for a lovely side to soup, a light meal or a dish more substantial with an assortment of accompaniments. I prefer just cultured butter and wild salmon roe or sour cream and Beluga x Siberian caviar.

  • mjes on April 29, 2020

    Yeasted buckwheat blinis with whipped egg whites adding volume - definitely not my usual blini recipe but definitely good. This is a recipe worth using fresh flour for ... but I did not go so far as to order Anson Mills toasted oat flour just for this recipe - sour cream and salmon roe served as a nice topping.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.