Blinis with greek youghurt and red currant caviar
Elegantly dressed… ceremoniously eccentric…
My exquisite wish:
- Delicious blini with the taste of the best “caviar”…
Blinis
Serves 8:
3 egg yolks
½ tbsp olive oil
3 dl warm milk
20 g yeast
2 g salt
75 g melted butter
250 g AP flour
3 egg whites
6 tbsp sugar
Dissolve yeast with warm milk.
In the mixer, with the dough hook attached, mix the flour with egg yolks, olive oil, warm milk, salt, butter and at last the previously dissolved yeast.
Whisk well until you have a thick batter, then cover the bowl with a clean cloth and leave it in a warm place for about 1 hour.
Whisk up the egg whites until they form stiff peaks and add the sugar.
Gently fold the meringue into the batter.
Cover with the cloth again and leave as before for another hour.
In a heavy-based pan in low heat with a bit of melted butter pour 1 tbsp of batter and let the blinis get golden brown on both sides.
…the first one usually doesn’t come up very well!
There are special blini pans that makes this process a lot easier, but a normal pan is also pretty good for this.
Traditionally, this russian “pancakes” are served with crème fraîche and caviar or smoked salmon. These I serve with red currants and sweetened greek youghurt.
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A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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Leonor, what gorgeous photos! Yeasted
blinis is such Russian treat! But usually we eat them with sour cream and Sevruga caviar
I’m so glad you’ve got English version of your blog as well.
A gorgeous meal… My type of breakfast. I find this dish very playful and creative.
A dazzling breakfasts! Your photos are gorgeous!
Excellent presentation. I’m always a sucker for a a meal that looks like something else (like those hamburger gummy candies).
..so elegant!
Very nice blog, I saw it on tastespotting !!!
they look so good – i could weep!
what does dl stand for? fresh or dry active yeast?