i love blinis - and my favorites are from a french restaurant called antoine's. it moved recently, but they've always had the best caviar and potato blinis combo. You've probably heard of the normal blinis (the pancake type), but today i've got a little twist on the potato blini to get that more luxurious, rich, french blini taste. I originally worked off this recipe: https://scratchinit.halversen.com/2016/01/yukon-gold-potato-blini/ which is iconic, and super helpful, with a few amendments that worked well for me. credit where it's due. Few notes - you can pretty much use any potato for this that's like, relatively good for mashed potato. Ingredients: 3-4 medium potatoes, around 450-500 grams. 25-30 g unbleached flour. All purpose or self raising works. 70 g crème fraîche (anywhere between 70-80g is the golden zone, but if you use too much it'll be a bit deflated) 3 eggs (60 gram eggs, or 180g in total) Half teaspoon of salt. ...
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