Blinis
This delicate pancake originated in
Russia, during the time of the Czars. It is customary to serve caviar and sour cream with
blinis. Good substitutes for the caviar and sour cream include crème fraîche, plain
yogurt, smoked salmon, or pickled fish.
| Serves: 6 |
| Total Time: 15
minutes |
- FLOUR 2 cups/ 290 g
- MILK 3/4 cup/ 180 ml
- 3 ounces or 8 1/2 grams Compressed
yeast
- EGGS 2
- Heavy CREAM 1 1/4 cup/ 300 ml
- Unsalted BUTTER for frying
Prepare the proof: Heat the milk in a
saucepan until lukewarm.
Pour the lukewarm milk into a small
bowl and crumble the yeast over the milk. Leave to ferment for 10 minutes, until the
mixture is frothy. Sift the flour into a large bowl. Seperate the eggs.
Mix the egg yolks, cream and yeast
mixture into the flour. Set the batter aside for approximately 1 hour, until it has
expanded in volume. Using a mixer or a whisk, beat the egg whites until they form stiff
peaks. Fold the egg whites into the batter. Add more milk sparingly, if necessary, until
the batter is of a thick pouring consistency. Heat the butter in a frying pan over a
medium heat. When it is hot, ladle small amounts of batter into the pan. Fry the blinis
until they are golden brown and serve at once.
