Blini conjure up visions of an elegant brunch at the Russian Tea Room, or perhaps a romantic breakfast by a roaring fire while the wild winds blow…. But even for every day at home, these golden crepes are a wonderful appetizer, brunch, or breakfast item. Blini can be stacked like pancakes or rolled around a sweet or savory pilling. Add the lemon zest to these pancakes when serving sweet toppings like fruits and syrups.
Yields about twenty-four 3-inch blini
Serves 4 to 6
Time: 45 minutes
1 large egg, separated
1 tablespoon butter melted, plus more butter for the griddle
1½ cups buttermilk
1 cup stone-ground cornmeal
⅓ cup unbleached white all-purpose flour
1¼ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon sugar
½ teaspoon salt
2 teaspoons finely grated lemon zest (optional)
Beat the egg white until stiff peaks form. In a separate bowl, whisk together the buttermilk, egg yolk, and cooled melted butter.
In a large bowl, sift together the cornmeal, flour, baking powder, baking soda, sugar, and salt. Gently fold the buttermilk mixture into the dry ingredients until just combined. Gently fold in the egg whites and lemon zest, if using, until everything is well combined, but be careful not to overmix the batter.
Heat the griddle. Using a spatula, spread a tea-spoon of butter over the surface. For each blini, add 2 tablespoons of batter and, using the back of a spoon, quickly spread them into 3-inch circles. When bubbles appear on the surface and the bottom is starting to brown, flip the blinis over and cook the opposite sides for about half a minute. Keep adding more butter to the griddle between batches. You should be able to cook 5 or 6 blini at a time. If need be, keep the cooked blini warm in a 200°F oven.
Top or fill the blinis with diced fresh fruit, preserves, or maple syrup … or a fruit sauce. Make a quick fruit sauce by briefly heating mango chunks, blueberries, and sliced strawberries or whatever is in season. Drizzle with maple syrup and garnish with a dollop of yogurt. Make the blinis savory with chunks of avocado, diced sweet peppers, thinly sliced jicama, and pepper Jack cheese. Or how about refried beans and green salsa … get creative!