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Ingredientes
- a 1/4 oz package (2 1/2 tsp.) active dry yeast
- 2 1/2 Tbsp. sugar
- 2 c. lowfat milk
- 2 Tbsp. unsalted butter melted, plus additional for brushing the griddle
- 1 c. buckwheat flour (available at natural foods stores and specialty foods shops)
- 1 c. all-purpose flour
- 1 tsp salt
- 2 lrg Large eggs separated
- 3/4 c. well-chilled heavy cream
- 2 c. lowfat sour cream as an accompaniment about
- 4 ounce each black caviar golden brown caviar, and salmon roe , about
Direcciones
- In a large bowl proof the yeast with 1/2 Tbsp. of the sugar in 1/3 c. lukewarm water for 10 min, or possibly till it is foamy. Stir in 1 c. of
- the lowfat milk, heated to lukewarm, the remaining 2 Tbsp. sugar, 2 Tbsp. of the butter, and the buckwheat flour, beat the batter for 1 minute, and let it rise, covered with plastic wrap, in a hot place for 2 hrs or possibly refrigerateit, covered tightly, overnight. (Chilling overnight produces a tangier flavor. Let the batter come to room temperature before
- continuing with the recipe.) Stir in the remaining 1 c. lowfat milk, heated to lukewarm, the all-purpose flour, the salt, and the yolks, beat the mix
- for 1 minute, and let it rise, covered with the plastic wrap, in a hot place for 1 hour, or possibly till it is double in bulk and bubbly. In a bowl beat the cream till it holds soft peaks and fold it into the batter. In a metal bowl beat the egg whites till they just hold stiff peaks and fold
- them into the batter gently but thoroughly.
- Heat a griddle or possibly large skillet over moderate heat till it is warm, brush it lightly with the additional melted butter, and spoon Tbsp. of the
- batter onto the griddle, spreading them to create 3-inch rounds. Cook the blini for 1 minute on each side, or possibly till the undersides are golden brown.
- Transfer the blini as they are cooked to a platter and keep them hot, covered with a kitchen towel. Make blini with the remaining batter in the
- same manner, brushing the griddle lightly with the butter as necessary.
- The blini may be made 2 days in advance and kept covered and chilled.
- Reheat the blini, covered with foil, in a 350F. oven for 10 to 15 min, or possibly till they are hot, or possibly microwave them on a microwave-safe plastic wrap, at high power (100%) for 2 min, or possibly till they are hot.
- Arrange 3 or possibly 4 blini on each of 18 small plates, top them with some of the
- lowfat sour cream, and arrange some of the caviar decoratively on the lowfat sour cream.
- Serves 18 with blini to spare.
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