Monday, November 22, 2010

Blini with Caviar

Makes 4 dozen

To make the blini:
2 ¼ tsp active dry yeast (or one ¼ oz envelope)
½ cup warm water
1 cup all-purpose flour
coarse salt
½ cup low-fat buttermilk
1 tbs unsalted butter, melted (plus more for the pan)
½ tsp sugar
2 large eggs, separated

Serve with a dab of crème fraiche and a spoonful of caviar! These can also be served with melted butter, sour cream, smoked fish, and if you wish, strawberry jam.

In a small bowl, sprinkle yeast over water. Let stand until foamy, about 5 minutes.

In a small bowl, stir together flour and ½ tsp plus a pinch of salt.

In a large bowl, stir together buttermilk, butter, sugar, and egg yolks; whisk in yeast mixture, then flour mixture. Let stand, covered in a warm place, for 30 minutes.

Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes.

Heat a nonstick skillet over medium heat and coat with a thin layer of butter. Add a scant tablespoon batter for each blin (about 6-7 per skillet) and cook, flipping after bubbles appear at the edges and the color turns golden, 1 ½ to 2 minutes per side. Transfer to a parchment-lined tray, and let cool for 30 minutes.

Garnish with crème fraiche and caviar.

Make ahead: Blini can be refrigerated for up to 2 days . Warm in a low-temperature oven before serving.

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