BLINI

[Guest guest]

Source: " Memoirs & Menus " by Georges Spunt

 

1/2 cup lukewarm milk

1 cup lukewarm water

1 cake or pckg. yeast

1-1/4 cups buckwheat flour, sifted

3/4 cup white flour sifted (may use all buckwheat flour instead)

3 eggs, separated

1-1/4 cups milk

2 Tbsp butter, melted

1/4 cup sour cream

1/2 tsp sugar

1 tsp salt

Combine the 1/2 cup milk with the water. Pour the liquid into the

yeast, stirring until smooth. Add 1 cup of buckwheat flour and mix

until the dough has the texture of a sponge. Place doug in a bowl,

cover with a cloth, and set in a warm place 2-3 hours.

 

Beat the egg yolks until they are light and combine with the 1-1/4

cups milk, melted-but-cool butter, sugar, salt and sour cream. Add

mixture to the yeast sponge with the remaining buckwheat flour. Stir

well to blend.

 

Whip the egg whites stiff and fold them carefully into the yeast

mixture. Let stand untouched for 45-60 minutes.

 

Heat a small frying pan (5 inches in diameter) and add about 1 tsp of

melted butter. Pour 1 Tbsp of batter into the pan and fry the blini

until brown.

 

Serve at once.

 

It is difficult to say with blinis how much is enough for whom. In my

experience, it is never enough. But this recipe will make 20-25 small

blinis.