Blinis

For the blinis, mix both types of flour together in a bowl, crumble the yeast over it and mix with a little warmed buttermilk, the mineral water and salt. Let rest briefly. Lightly beat the egg whites, add them together with the rest of the milk, oil and yolks, gently mix in and let rest for 20 minutes, covered.

Heat clarified butter in a dalken or liwanzen pan. Pour in batter and bake until golden on both sides. Lift out and pat blinis dry with paper towels.

Preparation Tip:

If a dalken pan is not available, place fried egg metal rings in the pan and pour in batter. Blinis are excellent with smoked salmon or caviar. Serve with a little fresh sour cream.

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