Fustini's Oils and Vinegars
Blini

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Blini

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Blini


Submitted by Corporate Chef Andy Stewart

Servings10

Ingredients

  • 2 cups half and half
  • 1 cup sugar
  • 6 egg yolks
Pancakes
  • 1/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • salt
  • 4 tablespoons sugar
  • 1 1/4 cup milk
  • 3 tablespoons Fustini's Basil olive oil
  • 2 teaspoons Fustini's Cara Cara Vanilla balsamic
  • 4 eggs
  • Fustini's Medium SELECT olive oil
  • 2 tablespoons butter
  • 3 ounces fresh raspberries
Cheese Filling
  • 8 ounces cream cheese
  • 4 ounces cottage cheese
  • 4 ounces farmers cheese, crumbled
  • 2 tablespoons powdered sugar
  • 1/4 cup heavy cream, whipped to soft peaks
  • 3 tablespoons Great Lakes Pure Honey
  • 1/4 cup Fustini's Raspberry balsamic, reduced
  • 3 ounces fresh raspberries

Hint

Make the custard sauce the day before.


Directions

Step 1. 

Bring the half and half and sugar to a simmer over medium-low heat in a medium saucepan.  In a bowl, whisk the egg yolks for 1-2 minutes or until they thicken and change color slightly.  Pour a little of the hot half and half into the egg yolks and quickly stir with the whisk.  Pour the egg yolks into the hot cream and stir to combine with a rubber spatula.  Cook this mixture over low heat until it thickens enough to coat the back of a spoon, 3-5 minutes.  Do not let this mixture boil.  Strain through a fine-mesh and refrigerate overnight or until cold.


Step 2.  Pancakes

Whisk the fours with a pinch of salt and the sugar together in a large bowl.  In a separate bowl, whisk the mil, olive oil, balsamic and eggs.  Combine the two and mix well.  Let rest for at least 30 minutes.


Step 3. 

To make the pancakes, place a non-stick sauté pan over medium-low heat and, working one pancake at a time, pour about 1/4 cup of batter into the hot pan and swirl to coat the bottom.  Cook until the edges begin to rise, 3-4 minutes, then flip and cook another minute.  Remove from the pan and reserve.


Step 4.  Cheese Filling

Combine the cheese and powdered sugar in a medium bowl.  Add the whipped cream, honey, raspberries and 1 teaspoon of Raspberry reduction and mix well.


Step 5. 

To make the Blini: Fill each pancake with a couple of tablespoons of fill and fold to enclose.  Heat the olive oil and butter together in a large skillet.  Add the blini and brown on only one side, 1-2 minutes.  Serve warm with fresh raspberries, some custard sauce and a drizzle of Raspberry balsamic reduction.




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