Best 8 Moosbeerpascherln Blueberry Blini Recipes

EASY BLINI (RUSSIAN PANCAKE)

Steps:

• Combine flour, salt, and baking powder in a bowl.
• Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
• Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.

BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees. Butter a 9-by-13-inch cake pan or baking dish.
• For the batter, place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. (You can also use a blender.) Pour half the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
• Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.
• Return the pan to the oven and continue baking for 35 to 40 minutes, until the top is lightly golden and the filling is almost set. Remove from the oven and allow to stand 10 to 15 minutes. Cut the blintzes in squares and serve warm with the Fresh Blueberry Sauce.
• Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool.

MOOSBEERPASCHERLN (BLUEBERRY BLINI)

Steps:

• Carefully wash and dry the berries (if you use frozen blueberries, defrost them and pat they dry to remove excess water).
• Put them in a bowl and dust them with flour.
• Crack the eggs into the berries and fold them in very carefully so as not to damage the fruit.
• Add the remaining flour, salt and the milk to produce a dense mixture.
• Heat the butter in a frying pan to a high temperature.
• Pour a ladle spoon of the blueberry-blini mixture into the frying pan and gently press it down with the ladle.
• Carefully turn the blini after a minute or so and fry on the other side.
• Lift out of the pan and dust liberally with icing sugar.
• Serve immediately.
• (Makes eight blini).

BLINI (RUSSIAN PANCAKES)

Steps:

• Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.
• Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.
• Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.
• Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.
• Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.
• Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.

MALAYSIAN ROTI CANAI (KINDA LIKE A PANCAKE)

Steps:

• In a bowl, mix flour, ghee and salt. Add water and knead until dough is smooth and not sticky. Oil your hands with cooking oil and make the dough into small sized balls. Rest the dough for 2-3 hours. Leave overnight for ultimate satisfaction. Once dough is ready, flatten and flip dough before frying. See below video for reference.

BLINI

Steps:

• whisk eggs with sugar and salt
• whisk in milk.
• whisk in flour.
• whisk in vegetable oil.
• heat a medium non-stick skillet over low-medium heat.
• coat the skillet with butter.
• pour about 1/4 to 1/2 cup of batter in skillet and spread it out evenly to the edges of the skillet.
• let cook over medium heat until the top of the blin is dry, and the edges are lightly browned and crisp.
• flip the blin, and cook for another minute or two.
• let the skillet cool a little and lightly butter between each blin.

PLOYE

Steps:

• Mix dry ingredients.
• Add 2 cups cold water to the dry ingredients and mix well.
• Let stand 5 minutes.
• Add 1 cup boiling water and mix vigorously.
• If batter looks too thick, add a little bit of cold water.
• Pour batter as you would a pancake in cast iron skillet (the best) or I have used a breakfast plate to cook mine (you can make more than one at a time) and they came out very good. Let the ploye cook, you will see little holes come up everywhere, the more holes, the better your ploye is.
• When you see that the mixture is not liquid anymore, your ploye is ready. Only cook on one side, a ploye is NOT to be turned to cook.
• To really have good Ployes you have to mix your batter between each ploye.

BLINI WITH LOBSTER AND AVOCADO AND LIME SALSA

Steps:

• Whisk together the flour and egg in a medium bowl and gradually add the milk and then add then the chives and stir to combine and season with salt and pepper.
• Lightly grease a large non-stick pan and place over medium heat.
• Spoon five tablespoonful quantities of mixture into the pan, allowing room for spreading and cook for 1 to 2 minutes or until golden underneath and bubbles appear on the surface and then turn and cook for a further 30 seconds or until golden underneath and transfer to a plate and repeat with remaining batter in 3 more batches.
• Place the blinis on a serving platter and smear a dollop of sour cream and top each with a slice of lobster then the avocado that have been mixed with the lime juice.
• Top the each with a sprig of dill and serve with lemon, if desired.