Moosbeerpascherln Blueberry Blini Recipes

BLUEBERRY BLINTZES

Steps:

• Make the filling by gently tossing all the filling ingredients together in a bowl.
• Set aside.
• To make the crepes, beat the eggs, milk, salt, sugar& 2 tbs.
• oil together.
• Stir in flour vigorously until the mixture issmooth.
• Heat about 1/4 teaspoon oil in a 6" skillet over medium high heat.
• Pour 2 tbs.
• batter into the pan, and tilt the pan around to coat the bottom with the batter.
• Let the crepe brown lightly, approximately a minute or so, then carefully turn out, browned side up, onto a paper towel.
• Make the rest of the pancakes in the same way.
• When all the pancakes are made, take one pancake and lay it flat on a plate or flat surface.
• Place about 1 tablespoon filling near one side of circle, shaping it so it's somewhat rectangular.
• Fold the top& bottom up and over the filling, then roll up from the other sides.
• You can freeze the blintzes at this point (I freeze them in packets of 2 at a time).
• Heat 1 tbs.
• oil in large skillet over medium heat (you don't need a lot of oil for this-- you want just a thin coating).
• Fry blintzes until golden brown on both sides.
• If you are cooking them directly from the freezer, start them on a lower flame and then raise the heat when they are fairly thawed out to medium heat; when cooking from a frozen state, especially if i'm cooking only two, i'll actually just use my fingers to rub a very light coating of oil over each side of the blintze instead of heating the oil in the pan.
• Serve with sour cream or sprinkled with powdered or granulated sugar; They are even good with some slightly sweetened ricotta cheese.
• Makes 14 to 18 blintes.
• NOTE: I often will make 8 or 9 inch crepes and use 2 heaping tablespoons filling to make larger blintzes, but then you get fewer; I often double the recipe to do so.
• I also prefer the lemon juice to the lemon rind (use to taste, and add a touch more of cornstarch if needed) but use the rind if you prefer a stronger lemon flavor.

BLINI

Steps:

• Sift dry ingredients into a medium sized bowl.
• Gradually whisk in the egg, buttermilk and melted butter.
• Cook in batches, Drop 2 teaspoon portions of butter into a non-stick heated frying pan. Cook the first side, turn and cook until browned on both sides.
• Place on wire racks to cool.
• Top with your favourite toppings- creme fraiche and salmon roe/caviar, creme fraiche mixed with some dill then topped with smoked salmon.

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.

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.

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).