YEASTED BLINI

Makes: about 48 large blini or 72 zakuski-sized blini

Sponge:

1 cup (250 mL) water, warmed to body temperature

1/2 cup (125 mL) all-purpose flour

2 tsp (10 mL) active dry yeast 2 tsp (10 mL) sugar

Batter:

1 1/4 cups (310 mL) heavy cream 1 1/4 cups (310 mL) whole milk (to make large, slightly thinner blini, omit heavy cream and increase to 3 1/4 cups/810 mL milk)

1/2 stick (1/4 cup/60 mL) melted butter

2 large egg yolks (you’ll use the whites later)

2 1/3 cups (580 mL) all-purpose flour

2 tbsp (30 mL) granulated sugar 2 tsp (10 mL) kosher salt

To finish:

2 large egg whites Butter for frying

1. The day before you’re going to cook, take a large container (large enough to hold the full batter, and then some), and whisk together the sponge ingredients. Let the mixture sit out at room temperature until doubled in size, about 1 hour.

2. When the sponge has doubled, whisk in all of the batter ingredients. Cover the container, and refrigerate overnight. Warning: this will expand, much more than you might think. Contain accordingly, or scrub the batter off your refrigerator shelves the next day.

3. The next day, take the batter out of the refrigerator, and let it sit out for 1 to 2 hours to come to room temperature. Whisk the egg whites to soft peaks, and gently fold them in.

4. To cook the blini: Grab a wellseasoned pan and heat it over medium-high heat. Melt some butter in the pan.

5. For smaller blini, spoon out 2-inch (5-cm) circles (this batter will be thicker than pancake batter, but should spread more readily — you’ll need about a tablespoon, or 15 mL). If you want to make things easier, a squeeze bottle is handy. Cook until bubbles form and pop and the top dries out, while the bottom cooks to a golden colour ( just a few minutes). Flip, and cook the other side. Add more butter and adjust heat as necessary. Blini are better if they set for a few minutes. Cover and hold in a warm spot for up to 1 hour or so.

6. For larger blini, ladle out

1/4 cup (60 mL) of batter, and spread it out to form a 6-inch (15-cm) circle. You want it spread fairly thin so as to be pliable (it’ll puff up a bit). Cook until bubbles form and pop and the top dries out, while the bottom cooks to a nice golden colour ( just a few minutes). Flip, and cook the other side. Add more butter and adjust the heat as necessary. If the batter is too thick, add more milk. As with small blini, let them set for a few minutes after they come off the heat, and hold covered, in a warm spot for up to 1 hour.

7. Serve with caviar and butter, sour cream and sugar, etc.