Blinis

Recipe Ingredients

1		Dry active yeast - (1/4 oz)
3 cups	711ml	Warm milk - (110 degrees)
1 tablespoon	15ml	Butter - at room temperature
2		Egg yolks - beaten
3 cups	187g / 6.6oz	All-purpose flour
1 cup	62g / 2.2oz	Buckwheat flour
1 teaspoon	5ml	Salt
2		Egg whites - at room temperature,
		And beaten until stiff
1/4 cup	49g / 1.7oz	Butter - for cooking
1 oz	28g	Russian Beluga Caviar
1 oz	28g	Russian Osetra Caviar
1 oz	28g	Russian Sevruga Caviar
1/2 cup	118ml	Creme frâiche
1 tablespoon	15ml	Chopped chives

Recipe Instructions

In a medium mixing bowl, dissolve the yeast in the milk. Stir in the butter. Cover and allow to sit for 10 minutes. Stir in the egg yolks.

Sift together the flours and salt. Slowly stir into the yeast mixture. Mix well. Fold in the egg whites and mix thoroughly.

Preheat a griddle, over medium heat, melt the some of the butter. Drop the batter, a tablespoon at a time onto the griddle, a couple of inches apart. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side.

Repeat until all of the butter and the batter are used up. Drain the cakes on paper towels. Sprinkle with the salt and serve warm with caviar and crème fraiche. Garnish with chopped chives. These can also be prepared in advance and passed around on trays.

This recipe yields about 3 dozen blinis.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D13) - from the TV FOOD - NETWORK

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