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Reviewed: Mar. 20, 2008

This was just ok tasting but not what I was looking for. All of the blini I've had were yeast risen (some had buckwheat some not). These didn't have the flavor- they were more like watery crepes.

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sobachatina

	Cooking Level: Beginning Home Town: Anchorage, Alaska, USA
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Reviewed: Mar. 10, 2008

These arent EXACTLY "blini"...I made them and they turned out completely thin and just strange-blini, in russian, arent thin!! :) Overall they were DELICIOUS which is good and yumm with sour cream ...wow .

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motya


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Reviewed: Jan. 19, 2008

This recipe was OK, but a little tricky. I ruined a few blini before figuring out that I had to make sure my pan wasn't too hot when I poured in the batter. If it was, the bottom layer cooked instantly, and the top part was still liquid- impossible to flip. Otherwise, it was good, but not the best blini I ever had.

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3 users found this review helpful

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Petercooker


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Reviewed: Nov. 26, 2007

Just like my grandma used to make. I let them cool and then rolled up strawberry yogurt in the middle and topped with fresh strawberries, bananas and blueberries. Good stuff.

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3 users found this review helpful

Reviewer:

AndyDi

	Cooking Level: Intermediate Home Town: Hoisington, Kansas, USA Living In: Lawrence, Kansas, USA
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Reviewed: Oct. 12, 2007

They're good when made good and appreciated for their "thinness" ;) Yes, with sour cream, jam, and honey is a nice touch. Another thing you can do to them is take cream cheese (whole package), sour cream (about half of a normal size), maybe 1/4 to 1/2 cup of sugar, and cottage cheese. Mix well. Add a spoon or 2 to each of your "blini", roll each one up, place in a glass pan (all) and bake for about 20-30 minutes at 325*. Check to see if they're done; if cottage cheese is gone, then they're done!! Good luck and priyatnovo appetita (bon appetite)!!!!!

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4 users found this review helpful

Reviewer:

katinka67

	Cooking Level: Beginning Living In: Charlotte, North Carolina, USA
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Reviewed: Aug. 17, 2007

The mix of ingredients does not work. Do not try this one!

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Reviewer:

Bob


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Reviewed: May 18, 2007

Good recipe

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4 users found this review helpful

Reviewer:

tommy

	Cooking Level: Intermediate Home Town: West Kirby, Merseyside, England, U.K. Living In: Seattle, Washington, USA
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Reviewed: Mar. 25, 2007

Batter was way too thin! I added an extra 1/2 cup flour and 2 tbsp. vegetable oil to the mix and it was better...at least they cooked and weren't a sloppy milky mess!

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3 users found this review helpful

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sydd

	Cooking Level: Expert Home Town: Seattle, Washington, USA Living In: Bellingham, Washington, USA
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Reviewed: Mar. 15, 2007

Maybe why some of you had problems with this recipe is because you were trying to make something out of it, that it is not. Blini are not made with this buckwheat, nor can they be "too thin". Blini are -not- crepes or pancakes, as so many people want to think they are if they've never tried them. This is a good recipe, don't try to change it!

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Reviewer:

Elizabeth


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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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4 users found this review helpful

Reviewer:

Lovenfood


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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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4 users found this review helpful

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Anastasia


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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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Reviewer:

NITROJEN

	Home Town: Elk Grove, California, USA Living In: San Jose, California, USA
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Reviewed: Dec. 4, 2005

Good recipe. Topped with sour cream and caviar.

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8 users found this review helpful

Reviewer:

JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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