This recipe is from Martha Stewart.
1 package of active dry yeast
1/2 cup warm water
1 cup milk
1 1/2 cups all-purpose flour
3 eggs separated
1/2 teaspoon salt
Pinch of sugar
6 tablespoons melted unsalted butter
Clarified butter for the griddle
Proof the yeast in warm water with the pinch of sugar for 15 minutes. Put the yeast mixture, milk, flour, egg yolks, salt and melted butter in a blender. Blend at high speed for 40 seconds. Turn the machine off, scrape down the sides of the container, then blend for another few seconds. Pour the batter into a bowl that is large enough to accommodate the rising. Cover loosely and set in a warm place to rise for 1 1/2 to 2 hours. Do not let the batter rise much longer or the blini will taste overfermented.
The batter after rising for 2 hours
At cooking time, beat the egg whites until stiff. Fold them into the batter.
Heat a griddle.
Brush with clarified butter.
Drop batter by 1/8 cup measuring cup onto to the griddle.. Turn the blini when the first side is lightly browned and cook briefly on the second side. I serve this to order. Make one blini for each person – serve the blini, let them spoon creme fraiche and caviar on freshly made blini and repeat making blinis just a serving at a time.
Another “batch of blinis”
Caviar ( paddle fish on the right, hackelback on the left) and Creme Fraiche
Wine with blinis and caviar
Merry Chistmas everyone.
Best part – this keeps overnight in the refrigerator and makes blinis with jam for breakfast.