I call these "American" because they are made with white flour instead of the usual buckwheat. These are interesting little rounds of dough and deeply flavorful and aromatic. Serve them with a dollop of Creme Fraiche and a dot of caviar or smoked salmon on top. A faint sprinkle of chopped chives or dill is very nice, also. Serve these warm. They can be prepared in advance and heated before serving.
1 package (1/4 ounce) dry yeast
1/2 teaspoon sugar
1/3 cup warm water (105°)
2 1/4 cups flour
1 3/4 cups warm milk (105°)
1 egg, beaten
1 teaspoon sugar
1/4 teaspoon salt
4 tablespoons butter, melted and cooled
1/4 cup water
Toppings:
2/3 cup Creme Fraiche
3 ounces golden caviar
1/2 pound smoked salmon, cut into 1-inch squares
finely minced chives and/or dill weed
In a small bowl, stir together yeast, sugar and water and set aside for 10 minutes. Yeast should start to bubble and foam, and if it does not, yeast is not active and should be discarded. This is called "proofing" the yeast.
In the large bowl of an electric mixer, beat together next 6 ingredients until blended. Add the proofed yeast and beat for 1 minute. Cover bowl with plastic wrap and refrigerate for several hours or overnight. When ready to cook blini, stir in the remaining 1/4 cup water.
On a hot and buttered griddle, for each blini, spoon 1 tablespoon of batter. (This will produce a 2-inch blini.) Cook until bottoms are browned, about 1 minute. Turn and brown other side about 1/2 minute. Place blinis in a 9x13-inch baking pan while you continue with the rest of the batter. Cover pan tightly with foil and refrigerate until serving time. To serve, heat blinis in a 350° oven until warm, not hot, about 5 minutes. Serve with a dollop of Creme Fraiche, a bit of caviar or smoked salmon and an optional sprinkle of chives or dill. Yields 48 blinis.
To make Creme Fraiche:
Stir together 1/3 cup half and half and 1/3 cup low-fat sour cream
until blended. Cover bowl with plastic wrap and refrigerate until
serving time. Yields 2/3 cup.
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