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Buckwheat Blinis with Sour Cream and Caviar
1 c Milk
1/2 pk Yeast
4 Eggs; separated
1/2 ts Salt
1 ts Sugar
3 tb Butter; melted
1 1/2 c Buckwheat flour; sifted
Scald milk and let cool to lukewarm. Add yeast and stir. Beat the egg yolks until thick. Add the yeast mixture and the remaining ingredients except the egg whites. Mix. Cover and let rise in a warm place until doubled in size. About 1-1 1/2 hrs. Beat egg whites until stiff and _gently_ stir into the batter. Pour the batter onto a hot buttered grill in tablespoon amounts and fry til golden brown, turning once. This should yield about 36 small blini or 9 servings.
Garnish with a spoonful of sour cream and a dab of caviar.