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Citrus Blini with Wild Blueberry Sauce and Greek Yogurt https://www.metro.ca/userfiles/image/recipes/crepes-zestes-agrumes-coulis-bleuets-sauvages-yogourt-grec-10998.jpg PT15M PT10M PT25M
For the blini:Combine all the blini ingredients into a blender. Blend until you get a smooth and even texture.Grease a small pan. When the oil is very hot, cook about 2 tablespoons of the blini mixture on medium high. Cook each side for about 1 to 2 minutes. Repeat with the entire batter. Set the blini aside on a plate.For the sauce:Mix the cornstarch and water in a small bowl. Set aside.Combine the blueberries and sugar in a small pot. Bring to a boil. Lower the heat and simmer for about 3 to 4 minutes while frequently stirring. Add the cornstarch. Simmer for another 1 to 2 minutes or until the sauce has thickened. Set aside and let cool.For a very smooth texture, use a handheld blender (optional).Serve the blini with the blueberry sauce, yogurt, and ber-ries. Bon appétit! Source: Ariane Paris
10
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For the blini 1 eggs 3 tablespoon (45 ml) granulated sugar 1/2 teaspoon (2,5 ml) vanilla extract 1 cup (250 ml) pastry flour 1 cup (250 ml) almond milk or milk of your choice 1/2 cup (125 ml) orange juice 1-2 teaspoon (5-10 ml) citrus zest orange, clementine, lime, lemon, etc For the blueberry sauce 5 tablespoon (75 ml) granulated sugar 2 cups (500 ml) frozen blackberries wild 1 teaspoon (5 ml) cornstarch 1 tablespoon (15 ml) water Garnish 2 tablespoon (30 ml) Greek yogurt vanilla dairy-free 1/2 cup (125 ml) fresh berries
Citrus Blini with Wild Blueberry Sauce and Greek Yogurt

Citrus Blini with Wild Blueberry Sauce and Greek Yogurt

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10
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • For the blini
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  • 1
    eggs
  • 3 tablespoon
    (45 ml)
    granulated sugar
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  • 1/2 teaspoon
    (2,5 ml)
    vanilla extract
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    SELECTION BAKING POWDER

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    450 g OR CLUB HOUSE VANILLA EXTRACT 43 ml OR SMUCKER'S SUNDAE SYRUP SELECTED SIZES, SELECTED VARIETIES


  • 1 cup
    (250 ml)
    pastry flour
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  • 1 cup
    (250 ml)
    almond milk or milk of your choice
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  • 1/2 cup
    (125 ml)
    orange juice
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    1.54 - 1.65 L, SELECTED VARIETIES


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    SIMPLY REFRIGERATED JUICE

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    2.63 L

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  • 1-2 teaspoon
    (5-10 ml)
    citrus zest orange, clementine, lime, lemon, etc

  • For the blueberry sauce
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  • 5 tablespoon
    (75 ml)
    granulated sugar
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  • 2 cups
    (500 ml)
    frozen blackberries wild
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    PRODUCT OF U.S.A., No. 1 GRADE 1.99/lb, 4.39/ kg LARGE BLACK SEEDLESS GRAPES PRODUCT OF U.S.A., No. 1 GRADE 1.99/lb, 4.39/ kg BLACKBERRIES 170 g PRODUCT OF MEXICO, 1.99 EA.


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    170 g, PRODUCT OF MEXICO


  • 1 teaspoon
    (5 ml)
    cornstarch
  • 1 tablespoon
    (15 ml)
    water
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  • Garnish
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  • 2 tablespoon
    (30 ml)
    Greek yogurt vanilla dairy-free
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    DANONE OIKOS YOGOURT

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  • 1/2 cup
    (125 ml)
    fresh berries
Imprimer ma sélection

Preparation

For the blini:

Combine all the blini ingredients into a blender. Blend until you get a smooth and even texture.

Grease a small pan. When the oil is very hot, cook about 2 tablespoons of the blini mixture on medium high. Cook each side for about 1 to 2 minutes. Repeat with the entire batter. Set the blini aside on a plate.

For the sauce:

Mix the cornstarch and water in a small bowl. Set aside.

Combine the blueberries and sugar in a small pot. Bring to a boil. Lower the heat and simmer for about 3 to 4 minutes while frequently stirring. Add the cornstarch. Simmer for another 1 to 2 minutes or until the sauce has thickened. Set aside and let cool.

For a very smooth texture, use a handheld blender (optional).

Serve the blini with the blueberry sauce, yogurt, and ber-ries. Bon appétit! Source: Ariane Paris

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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