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Winter Squash and Sage Blini

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“These blini are small, thin pancakes that are great for serving appetizers. Traditionally they are topped with smoked salmon, but you could also top with drained yogurt and sauteed squash with anchovies, capers, and olives. These can be made well in advance and frozen until you want them. Recipe adapted from one by Martha Rose Shulman, "The Very Best of Recipes."”
READY IN:
45mins
SERVES:
25-30
YIELD:
50-60 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F; line a baking sheet with aluminum foil and oil lightly.
  2. Place squash on the foil, skin side up, and roast until thoroughly tender, about 45 minutes to an hour; let cool until cool enough to handle.
  3. Remove skin and puree in a food processor, fitted with the steel blade; you should have about 3/4 cups puree.
  4. Sift together flours, baking powder, baking soda, sugar, and salt; in a medium-sized bowl, beat the eggs, then whisk in the buttermilk and pureed squash.
  5. Add 2 tablespoons oil and whisk again.
  6. Heat the remaining oil in a skillet over medium-high heat and fry the sage leaves until they begin to crisp, about 10 seconds only; remove, let cool a few minutes, then add to the liquid ingredients.
  7. Whisk the dry ingredients into the liquids.
  8. Heat griddle over medium-high heat and ladle 1 to 2 tablespoons of the batter per blini (they should be 2 to 3 inches in diameter; cook until bubbles break through, then flip and cook until lightly browned.
  9. NOTE: These can be made weeks ahead and frozen. Place a small piece of parchment paper between them and freeze in stacks of about 8. Wrap tightly in plastic, then place in freezer bag for storage. They can be thawed in the microwave or a medium oven (300 degrees F).

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