Are you looking for a dish that can taste different every time? You’ve come to the right place because the dish from today’s recipe is just like that.
Blinis is a dish from Russian cuisine, also very typical to Belarus and Ukraine.
Blinis are small cakes made of yeast and flour batter. The traditional ones contain buckwheat flour or a combination of it and other types of flour. Less traditional blinis can be made of any kind flour, including gluten-free one.
Blinis are very versatile and can really taste different every time. All thanks to the toppings with which they can be served. The easiest way to serve blinis is with butter or cream. A more exquisite way is to serve them with salmon, herring, cheese, salad, caviar, mushrooms, sauce … the list is endless.
Due to such a huge number of possibilities of serving, blinis are the perfect snack at any special event.
This time I made gluten-free blinis which I served with forest mushrooms caviar and a little sour cream. They tasted amazing.
Ingredients for gluten-free blinis.
- 300 g gluten-free oat flour
- 1/2 teaspoon of salt
- 350 ml lukewarm milk
- 30 g fresh yeast
- a pinch of crystal sugar
- 2 eggs
Forest mushroom caviar:
- 300 g forest mushrooms
- 1 tablespoon of lemon juice
- zest of 1/2 lemon
- 1/2 teaspoon of salt
- black pepper to taste
- bunch of fresh parsley
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- sour cream for serving
How to make gluten-free blinis with mushrooms.
Pour lukewarm milk into a large bowl, add the yeast and stir until they dissolve. Then add salt, sugar, egg yolks and flour and mix very well. If the batter is still fairly liquid, add more flour.
Whisk the egg whites until stiff, after that, gently fold them into the batter. Cover the batter with a kitchen towel and place the bowl in a warm place for 20-25 minutes for the batter to rise.
Put butter and oil in a frying pan, add finely chopped mushrooms to it. Fry on a low heat for 4-5 minutes, then add salt, pepper, lemon zest and juice. Continue frying until the mushrooms are tender.
When the batter has risen, you can start frying the blinis. Preheat a non-sticky frying pan and when hot, form little blinis by using a tablespoon. One tablespoon equals one blini. Fry the blinis over a low tending to medium heat, until golden brown on both sides.
Serve the blinis with mushroom caviar, sour cream and chopped parsley.
Good to know when making blinis.
I fry the blinis without any grease in a non-sticky pan. If you do not have such a pan, grease a standard pan with a little oil.
Depending on the type of flour used, you will need between 300 and 350 grams of it. Before adding the whisked egg whites, the batter should have the consistency of a thick cream.
I am not able to give you the exact time needed for frying the mushrooms. It all depends on the type of mushrooms you choose. I bought my wild mushrooms at the store and fried them for a total of 20 minutes.
Do you like egg and flour cakes? If so, try our recipe for Potato cakes with asparagus.