Hazelnut Chocolate Blini: The perfect Easter brunch
SAN DIEGO: Blini is a Russian egg pancake. They can be made thin, like a crepe, or rolled around fruit filing to create a blintz. This blini recipe creates 3-4″ round, thicker Hazelnut Chocolate Blini with Raspberry Drizzle.
The dish is rich with healthy fresh raspberries, ground hazelnuts, and dark chocolate. This fabulous recipe from Dana Jacobi, at the American Institute for Cancer Research, may become an all-time favorite springtime dessert!
Eat healthy this Easter
Easy to make and loaded with cancer-fighting ingredients, crepe-like blini are ideal for a lovely springtime brunch.
Hazelnut Chocolate Blini with Raspberry Drizzle
6 ounces fresh raspberries at room temperature, divided
3 tablespoons sugar (or sugar substitute), divided
1/4 cup whole hazelnuts, chopped
1 teaspoon unbleached all-purpose flour
1 teaspoon baking powder
2 ounces dark chocolate (70%)
2 teaspoons canola oil, divided
1 large egg
2 tablespoons hazelnut flour (finely ground hazelnuts)
1 large egg white
Pinch of salt
1 teaspoon butter
Step 1 – Make puree
Set aside 12 whole raspberries. Puree remaining berries in mini-food processor.
Strain berry puree to remove seeds. You need about 1/3 cup puree in bowl. In a small bowl, mix in 1 tablespoon cane sugar or honey (or sugar substitute).
Drizzle 1 tablespoon puree in a ring, avoiding the center, in 4 shallow soup bowls.
Sprinkle 1 tablespoon chopped nuts over the puree in each bowl. Set bowls aside.
Step 2 – Whip Egg the Egg White
In a small bowl, combine all-purpose flour and baking soda. Set aside.
In a medium bowl, microwave chocolate with 1/2 teaspoon oil. Stir melted chocolate and cool to room temperature.
Separate egg, placing white into an impeccably clean mixing bowl. Add the yolk to melted chocolate, stirring to combine.
Place two egg whites in a medium bowl and add salt. Using a hand whisk or beaters, whip whites until they form a meringue, slowly adding remaining 2 tablespoons sugar (or sugar substitute). Continue beating until soft peaks form.
Step 3 – Make batter
Add one-fourth of whites to chocolate mixture, using a soft spatula to fold and mix, scooping chocolate up from bottom of the bowl. Combine until you have streaks of meringue and chocolate.
Add remaining whites and gently fold to combine, leaving mixture slightly streaky. Sprinkle the flour and baking soda mixture over the and very gently fold until almost combined. Mixture will collapse somewhat. Do not over mix.
Step 4 – Construction
In a heavy medium skillet, melt butter with 1 teaspoon remaining oil until water drops sizzle when flicked into pan.
Drop a heaping tablespoon of batter into pan, nudging edges to form 2 1/2 inch blini.
Repeat, making 4 blini. Cook until tops are shiny, puffed and some bubbles appear on surface, 2 to 2 1/2 minutes.
Watch carefully adjusting heat so blini do not burn. When blini are almost set but still flexible, use pancake turner to carefully turn them.
Cook until blini resist a finger pressed gently into center of top, 1 to 1/2 minutes, adjusting heat as needed.
Place 2 blini each in center of 2 bowls. Garnish with 3 whole raspberries.
Repeat, rubbing pan with 2/2 teaspoons remaining oil and making 4 more blini with remaining batter.
The Hazelnut Chocolate Blini recipe makes 8 blini, which is approximately 4 servings.
Each serving is 277 calories, high in protein and fiber and low in sodium and saturated fat.
Rich in chocolate flavonoid compounds, all who partake of this elegant dessert will receive chocolate’s feel good benefits while lowering blood pressure and inflammation.
While enjoying the very last bite of Hazelnut Chocolate Blini with Raspberry Drizzle, remember the American Institute for Cancer Research’s recommendations for preventing cancer:
Stay physically active
Maintain a healthy weight
Eat a healthy diet
Until next time, enjoy the ride in good health!
BLINI IMAGE: By Ly. H. for FLICKR.COM Some Rights Reserved – https://www.flickr.com/photos/lylo0u/