Dutch Blini
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- glass melted butter
- egg yolks
- pieces sugar (lump)
- glass wheat flour
- glasses cream
- egg whites
- jam (varenye)
- meringue (optional)
- sabayon / sweet sauce / syrup
Instructions
- Cool 1/3 glass melted butter, grind white, beat in 3 yolks, add 4-5 lump sugar and ~1/8 glass flour, mix smooth.
- Gradually add 1 1/8 glass cream and salt; fold in 6 whipped whites.
- Bake on a hot buttered pan, ~2 spoons batter each (thicker than blinchiki, thinner than Russian blini), before the flame.
- Layer with jam in a buttered saucepan, bake ~10 minutes.
- Turn out and pour over sabayon, sweet sauce or syrup, or cover with meringue (4 whites + 1/2 funt sugar) and bake 10 minutes.