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Categories:
active yeast sugar slightly warm milk flour buckwheat flour salt butter eggs Creme Fraiche butter At chives
Viewed: 10 - Published at: 2 years agoIngredients
- 1 package dry active yeast
- 1 teaspoon sugar
- 3 cups slightly warm milk
- 1 cup all-purpose flour
- 1 cup buckwheat flour
- 1/2 teaspoon salt
- 2 tablespoons melted butter
- 4 eggs, separated
- 6 ounces creme fraiche
- 1/4 pound (1 stick) melted butter, kept warm
- At least 125 grams caviar or trout roe
- 2 tablespoons finely cut chives
Method
- In large mixing bowl, dissolve yeast and sugar in 1 cup milk.
- Stir in 1/2 cup all-purpose flour and let stand until bubbly, about 10 minutes.
- Combine remaining all-purpose flour, the buckwheat flour and salt.
- Add 2 cups milk to the yeast mixture and gradually whisk in flour-salt mixture until you have a smooth, thick batter.
- Whisk in melted butter.
- Cover bowl with plastic wrap.
- Leave at room temperature and let batter slowly double in size, about 2 to 3 hours.
- (The batter may remain at room temperature even longer if necessary.)
- You may also mix batter and refrigerate overnight.
- Bring to room temperature before proceeding with recipe.
- When you are ready to cook blini, stir down batter, which will have become quite frothy.
- Beat egg yolks and whisk into batter.
- In a separate bowl, beat egg whites until stiff.
- Gently fold egg whites into batter.
- Spoon batter onto a hot, lightly greased griddle, using a large soup spoon to make blini that are 3 inches in diameter.
- Cook for about 2 minutes, until bottom is well browned.
- Flip and cook 1 minute more.
- (Wait until surface is covered in bubbles before flipping.)
- Keep warm in a low oven.
- Serve with a dollop of creme fraiche, a drizzle of butter, a generous spoonful of caviar and a sprinkling of chives.
