Raised Blini

Name: Raised Blini
Total time: 3 h 15 min
Yield: 8 servings
Ingredients: 1 1/2 cakes fresh yeast or 1/2 packet dry; 1 cup warm milk; 1 1/2 cups sifted flour; 2 egg yolks, lightly beaten; 1/4 cup heavy cream; Pinch of salt; 2 egg whites, stiffly beaten; 1 tablespoon unsalted butter; 1 cup creme fraiche; 4 ounces salmon or trout roe, American sturgeon or Russian sevruga caviar, or more, if desired

By Florence Fabricant

Total Time: 3 hours 15 minutes
Rating: (0)
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Ingredients

Yield:8 servings

1½cakes fresh yeast or ½ packet dry
1cup warm milk
1½cups sifted flour
2egg yolks, lightly beaten
¼cup heavy cream
Pinch of salt
2egg whites, stiffly beaten
1tablespoon unsalted butter
1cup creme fraiche
4ounces salmon or trout roe, American sturgeon or Russian sevruga caviar, or more, if desired

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl, dissolve the yeast in the milk. Beat in one cup of the flour until the mixture is smooth. Cover with a clean cloth and set in a warm place to rise for two hours.
Step 2
Stir in the egg yolks, cream and remaining flour. Add the salt, then fold in the egg whites. Cover again and set aside to rise for 30 to 40 minutes, until light and spongy.
Step 3
Heat a large skillet or a griddle with the butter. Using a tablespoon, form three-inch blini (pancakes) with the batter. Cook until golden on one side, then turn to cook the other side. As the blini are done, remove them to a heat-proof platter or baking sheet and keep warm.
Step 4
To serve, arrange three to four blini on each plate and top with some of the creme fraiche and caviar.