Our Recipe Collection

Russian Blini

1 pkg. HODGSON MILL ACTIVE DRY YEAST
1/2 c very warm water
1 c plain lowfat yogurt, room temperature
1 tsp granulated sugar
1/2 tsp salt
1 Tbsp. peanut oil
1 c HODGSON MILL BUCKWHEAT FLOUR
1 c warm water
2 large egg whites
no stick cooking spray

Sprinkle yeast over hot water. Stir and allow the mixture to cure for 5 minutes until yeast is bubbly. Blend yogurt with sugar, salt and oil. Stir the yeast mixture into this mixture. Add Buckwheat Flour and beat by hand or with an electric mixer until batter is smooth.

Cover the bowl and allow to stand in a warm, draft-free place for 20 minutes. Meanwhile, whip egg whites until soft peaks form. Fold the last cup of warm water into the batter, then fold egg whites into the batter and let stand for another 10 minutes.*

Preheat the oven to 250 degrees F. Spray a Blini pan or a 6 inch crepe pan with no stick cooking spray. Heat the pan over a medium hot burner (if you are using an electric pan, heat to 365 degrees F). Place a scant 1/4 cup batter in the pan and cook until top is firm and bubbly. Turn blini and cook until crisp and golden brown, about 5 minutes. Warm in the oven until ready to serve. Repeat to make 12 Blini.

You may store Blini, covered, in the refrigerator for up to 3 weeks or wrap and freeze them for up to 3 months. To reheat, microwave each Blini for 20 seconds (high), or heat in a 350 degrees F. oven for 5 minutes.

Makes 12 Blini. Each Blini: 69 calories; less than 1 g dietary fiber; 10 g carbohydrates; 4 g protein; 2 g fat (less than 1 g saturated fat); 2 mg cholesterol; 125 mg sodium.

* To prepare the night before, make Blini recipe, excluding the final cup of warm water and the egg whites. Cover and refrigerate. In the morning, remove and add water. Whip eggs until soft peaks form, fold into batter, and continue as above.

Try this Russian treat for breakfast. Made with Hodgson Mill Buckwheat Flour it tastes like a heavy crepe or a raised pancake. Blini are low in calories and high in fiber. They are delicious topped with yogurt, fruit or cottage cheese.

This recipe, as well as many other ethnic breads, is available in our Blue Ribbon Breads Cookbook.