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Blini Batter:

4-1/4 c. milk

5 eggs

1/3 tsp. salt

2 T. white sugar

1/2 tsp. baking soda

1/8 tsp. baking powder

4 c. all purpose flour

3 T. vegetable oil

1 c. boiling water

2/3 c. butter, divided

Filling:

4 Granny Smith apples

2 c. brown sugar

8 oz. butter

1 T. cinnamon

6 oz. cream cheese

1 T. vanilla

Optional--toasted nuts, dry or fresh fruit

1. Beat together milk and eggs. Stir in salt and sugar, mix well. Add baking soda and citric acid.

2. Blend in flour. Add oil and pour in boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let rest for 20 minutes.

3. Melt a tablespoon of butter in a small frying pan over medium high heat. Pick the pan up off the heat. Pour in a ladle of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.

4. Return pan to heat. Cook blini for 90 seconds. Carefully lift up an edge to see it it's fully cooked--the edges will be golden and it should have brown spots on the surface. Fllip the blini over and cook the other side for 1 minute.

5. Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4th blini. Stack them on top of each other and cover with the kitchen towel to keep warm.

6. Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides like a small burrito.

Presented by: Chef Greg Eisele, UT Culinary Program

Date: 2/6/2014

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