Blinis

Ingredients

• 30 grams yeast
• 0.5 liter milk
• 50 grams flour
• 250 grams flour
• 4 egg yolks
• 1 pinch salt
• 3 deciliters milk
• 4 egg whites

Instructions

1. Prepare a soft dough (pâte mollette) by diluting 30 grams of yeast in half a liter of lukewarm milk. Add 50 grams of sifted flour and mix well.
2. Let this dough ferment for 2 hours in a warm place.
3. After fermentation, add 250 grams of flour, 4 egg yolks, a pinch of salt, and 3 deciliters of lukewarm milk. Mix thoroughly without allowing the dough to become elastic or overworked.
4. Fold in 4 beaten egg whites gently.
5. Let the batter rise for half an hour.
6. At service time, cook the blinis quickly, like crêpes, in small special blini pans.