|Milk||1 1⁄2 Cup (24 tbs)|
|Active dry yeast||1 Tablespoon|
|Warm water||1⁄2 Cup (8 tbs) (105 To 115 F)|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Eggs||4 , separated|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Dairy sour cream||2 Cup (32 tbs)|
|Black caviar/Red caviar||1 Pound|
In small saucepan, heat milk just until bubbles form around edge of pan; remove from heat.
Stir in sugar and salt.
Let cool to lukewarm.
Sprinkle yeast over warm water in large bowl, stirring until dissolved.
Gradually add flour and lukewarm milk mixture, mixing until smooth.
Beat egg yolks well; stir into batter.
Cover with towel; let rise in warm place, free from drafts, until tripled in bulk—about 3 hours.
Melt butter in small saucepan.
Let milk residue settle to bottom; use clear butter for blini.
Beat egg whites until very stiff.
Whip heavy cream.
Fold egg whites, then cream, then 3 tablespoons clear melted butter into batter.
Let stand 30 min- utes.
Slowly heat large skillet or griddle.
Grease with about 1 teaspoon melted butter.
Use 1 tablespoon batter for each blini.
Cook until bubbles form and surface becomes slightly dry; turn, and cook until golden-brown on underside.
Repeat, adding more butter as needed.
Keep cooked blini warm in un- covered shallow pan in a warm (300F) oven.
Serve warm, with remaining melted butter, sour cream, and caviar.
Makes 5 dozen.