Blinis

[Printable Version]

Russian Tea Room

(18-20 Blinis)

1 -1/2 tsp yeast

2 cups milk

1 cup whipping cream

3 egg yolks

1 egg white

1/2 cup stone ground buckwheat flour

1 cup all purpose flour

8 tbs melted and clarified butter

1/2 tsp salt

1 tbs sugar

Proof 1-1/2 tsp of yeast in 1/2 cup of warm water with 1/2 tsp of sugar then add 1-1/2 cups of warm milk add 1/2 cup of buckwheat flour mix well and place in warm location (oven at 150 deg f.) And allow to rise for 2 hrs.

Stir in 1 cup of all purpose flour plus 1/2 cup of warm milk stir until smooth.   Then add 3 egg yolks, i tbs sugar , plus 1/2 ytsp salt.  Return to warm place (oven) for i hour.

Refrigerate  before use (this batter can be made the day previous and refrigerated overnight).

Before using add a cup of whipped cream plus i beaten egg white.

Spoon mixture into skillet brushed with clarified butter. (may take one to two blinis to get the pan and temperature just right) if mixture is too thick do not hesitate to add a drop of milk or cream to get right consistency.

Keep blinis warm and serve with, melted butter, caviar (sturgeon or salmon) and sour cream or alternatively for a dessert with sour cream atop strawberry preserves. wash down with chilled vodka or champagne.

Finished blinis can be frozen or warmed up the next day

When they are good with sausages and maple syrup