Blinis

This is a tried and true recipe from Martha Stewart’s Entertaining circa 1982 that I received as a gift from my future mother in law who is a wonderful and adventurous cook.It is a super light dough that makes a lot of blinis. I usually make them one or two pans at a time, whatever I can keep up with. The blinis freeze very well and are wonderful with caviar or smoked salmon. I got a great suggestion from a caviar guy who told me to put the caviar on toasted English muffins with good butter and creme fraiche-delightful! Smoked salmon is also delicious on blinis with a garnish of lemon, dill and creme fraiche.

blinis
1 package active dry yeast
1/2 c. warm water
pinch of sugar
1 c. milk
1 1/2 c. flour
3 egg yolks
1/2 salt
6 T.melted butter
3 egg whites
melted butter for cooking the blinis
caviar-and-blinis
Proof yeast in warm water with a pinch of sugar for 5 minutes to be sure the yeast is active. Put the yeast mixture, milk, flour, egg yolks, salt and melted butter in a blender or food processor. Blend on high speed for 40 seconds. Scrape the sides of the bowl and blend again for a few seconds. Pour batter into a large bowl, big enough to accommodate the rising. Cover loosely and set in a warm place for 1 1/2 hours (-2 hours-In Colorado 1 1/2 hours is enough). Do not let batter rise too much or it will taste over fermented. Beat egg whites until stiff and fold into batter. Heat a heavy skillet or griddle. Brush with butter and drop blini batter by the teaspoonfuls onto the hot pan. Turn when first side is lightly browned and cook briefly on the second side. Blinis may be cooled, wrapped and refrigerated. Warm in a 300 degree oven or small skillet before serving.

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