French Blinis, tiny yeast-risen pancakes served with caviar. Unlike their Russian cousins, French Blinis are made with all purpose flour for a light, delicate foil for tiny fish eggs or smoked salmon.
- 1 cup all purpose flour
- 2 eggs, separated
- 3/4 cup + 3 tablespoons milk, lukewarm
- 3 tablespoons + 1 teaspoon 18% cream
- 2 tablespoons dry, active yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- Oil for cooking
- In a medium sized bowl combine egg yokes, cream & warm milk until well mixed.
- In a large bowl add flour, create a well in the center of the flour, add yeast to the well plus the egg yoke/milk mixture from the first bowl and combine until smooth. Add sugar & salt, whisk lightly to mix. Cover entire bowl with warm, damp kitchen towel 0r plastic wrap. Allow to rise for an hour to 90 minutes at room temperature.
- In large bowl, whisk eggs whites to firm peaks, gently fold into risen batter so as not to break the bubbles.
Sauté in heavy bottomed pan over medium heat. Blinis should be about 2 inches in diameter, and golden brown on both sides. Remove from pan and cool on paper towel to absorb an excess oil. Serve at room temperature (or slightly warm) with caviar and your choice of condiments. And… INDULGE.
Rule of thumb: Always read any new recipe all the way through before you start. Just in case you need metric eggs. ;D
- Prep Time: 2 hours
- Cook Time: 25 minute
- Category: Crapes
- Method: Sauté
- Cuisine: French
Keywords: French Blinis