Russian Blini: Submitted by: Olga Thomas | Date Added: 25 Nov 2010 Ingredients:

1 tb Active dry yeast; (see note)
1/4 c Warm water; or Apple juice (98 to 110-degrees)
1 ts Honey
2 c All-purpose flour
2 c Nonfat milk
1 ds Salt
2 Eggs; separated
1 c Evaporated skim milk; well-chilled
Fillings

Cooking Instructions:

Blini are Russian pancakes. They are baked in a great quantity at Shrove (carnival) - last week before Lent. Having Russian caviar without our authentic and handmade Russian blini would be absolutely sacrilegious. These small and flat savory buckwheat pancakes are the ideal accompaniment to our sophisticated caviars and fabulous cheeses, to enjoy the luxury in all its true classic perfection. Made by expert Russian cooks, with years of imbued experience in the art of traditional Russian cookery, they are as close to being to the Motherland as we can get you. Top them with some creme fraiche, and splat a dollop of caviar for a most indulgent gastronomic experience.

Combine yeast, warm water and honey in large bowl. Stir well. Cover bowl with clean towel and let stand in warm place 5 to 10 minutes, or until yeast foams.

In separate bowl, whisk together flour, milk, salt and egg yolks. Add yeast mixture. Stir well. Cover bowl with clean towel and let batter rise in warm place 1 hour.

Beat egg whites in clean bowl until soft peaks form. In another bowl, whip chilled evaporated milk with electric beater until thick like whipped cream. Fold into egg whites. Fold egg-white mixture into batter.

Heat 10-inch nonstick griddle or skillet until drop of water sizzles when flicked onto surface. Cook thin pancakes on hot griddle, flipping once. Stack on paper towels. Offer with fillings of choice. Makes about 24.

Note: One envelope contains about 2 1/2 teaspoons yeast.
It is possible that blini fillings also include: sliced mushrooms sauteed in dry sherry until golden state; fruit-flavored low-fat yogurt; fresh fruit jams; sliced fresh fruit; part-skim ricotta cheese sweetened with honey, brown sugar or pure maple syrup.

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