Russian Pancakes - Blini Recipe Reviews - Allrecipes.com (Pg. 6)
Reviewed: Jan. 19, 2007
Blinis should be with a pinch of yeast and buckwheat .. and then 2 eggs with 1/2 cup all-purpose flour and 2 1/2 cups milk ? ? Sorry but that is more a sauce.
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Reviewed: Oct. 15, 2006
The batter was way too thin. I ended up having to call my mom to find out what I was doing wrong and I was told to cut the milk in half with water and add more flour, and to not worry so much about the first couple of blinis as they will normally ball up and get ruined. That helped me.
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Reviewed: Jan. 20, 2006
The batter was thin. I mean, THIN thin. Too thin, so that I couldn't spread it into a nice round shape in my crepe pan they way I do with crepes. I guess I expected crepe batter consistency. Anyway, the first was a disaster, so I added some flour to thicken it up and that worked well. Then they were fine, though they were really more like crepes than blini, as authentic blini are made with buckwheat flour. We tried these because buckwheat is so strongly flavored, but next time I'll just make plain ol' crepes.
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Cooking Level: Expert

Home Town: Elk Grove, California, USA
Living In: Crestwood, Kentucky, USA

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Reviewed: Dec. 4, 2005
Good recipe. Topped with sour cream and caviar.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

Displaying results 51-54 (of 54) reviews

 
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