Design protected by copyright
© Westfalia 03/11
Cleaning
Do not allow food residue to dry on the pan. Preferably, remove the blinis and
soak the remnants in the pan with a bit of water and detergent, while the pan is
still warm. Do not use steel wool or abrasive cleaners which contain sand and do
not clean the pan with the abrasive side of sponges.
Recipes
Russian Blinis (Pancakes) – Ingredients for approx. 4 portions
250 g all purpose flour
250 gr. buckwheat flour
1 sachet dried yeast
1 l lukewarm milk (or 500 ml water and 500 ml milk)
175 ml butter, melted
2 egg yolk
1 Tsp sugar
1 pinch of salt
Clarified butter or edible oil
Preparation/Rising Time: totally 1.5 hours
Mix all lukewarm ingredients together. Cover the dough and place in a warm
place for approx. 1 hour.
Fill a sauce ladle up to the half with dough and fry the blinis at medium energy
supply. Serve directly from the pan, when the blinis are still warm. Otherwise
cover the ready baked blinis with aluminium foil and place them in the oven to
keep them warm.
Accompaniment: sour cream, caviar, salmon, herb curd, jam, pickled fruits,
compote, sweet curd.
Pancake – Ingredients for approx. 4 portions
175 g flour
3 Tsp backing powder
1 Tsp sugar
1 pinch of salt
1 egg
250 ml milk
2 Tsp oil
60 g clarified butter
Preparation/Rising Time: totally 1 hour
Mix all ingredients to a dough and place in a warm place for rising. Then take
approx. 2 – 3 Tbsp of the dough and back at medium energy supply.
Accompaniment: syrup, berries
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