Blinchiki with Sabayon

Ingredients

• thin pancakes (per No. 1636)
• funt butter (for frying)
• funt butter (additional)
• glass sugar
• tsp cinnamon
• sabayon (No. 490) or rum sauce (No. 494)

Instructions

1. Bake pancakes per No. 1636 and cut into strips 1 1/2 vershok wide.
2. Clarify 1 1/2 funt butter (boil, settle, strain, re-boil); fry the strips in it, stirring, until browned.
3. Drain on paper-lined sieve, then layer in a saucepan sprinkled with sugar and cinnamon; warm a few minutes in the oven.
4. Turn out and pour over sabayon (No. 490) or rum sauce (No. 494).