- 1/2 cup warm water
- 1 envelope dry yeast
- 1 cup milk at room temperature
- 1 1/2 cups sifted flour
- 3 egg yolks
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 6 tablespoons butter melted and cooled
- 3 egg whites
- Butter for frying
- 1/2 pound butter clarified and warm
- 1 large jar caviar red or black (at least 8 ounces)
Blini batter - prepare about 2 1/2 hours before you plan to serve the blini.
- Stir the dry yeast into 1/2 cup of warm, not hot, water and let stand for about 5 minutes. If it does not show signs of some bubbling or rising, throw it away and try again.
- Pour the yeast into a blender jar and add the milk, flour, egg yolks, salt, sugar and melted butter.
- Blend at high speed for about 40 seconds; turn off the blender and scrape down the sides with a rubber spatula. Blend a few seconds longer then pour the batter into a mixing bowl and cover with food wrap.
- Let the batter rest for 2 hours in a warm place.
- Beat the egg whites with a pinch of salt until they are stiff, then fold them into the batter.
- In a large cast iron skillet, brush it lightly with butter. Ladle out enough batter for a 3" blini, leaving enough space to easily turn them over. Cook until lightly browned on each side, turning them only once.
- To serve, arrange three blini on each plate and bathe them with a little of the clarified butter. Drop a small dollop of sour cream on each one and top with spoonfuls of caviar. Serve at once.