Blini are a Russian form of pancake, often used as a base for caviar and smoked salmon canapé.
They are of various sizes, and are sturdy and usually round.
It is very common to find them in most supermarkets at the end of year for the holidays.I find the bought versions to taste and feel something like what I imagine sawdust to be.
So I adapted the blini recipe from La Cuisine de Bernard, to a great success in both taste and texture.
I don’t however own special molds for blini, so I tried forming my own small ones, which didn’t come out perfectly shaped. Then I made one large one and used a round cookie cutter to get uniform sizes.
They are perfect with any appetizer topping, and make for a more sophisticated presentation than regular crackers.
2 eggs, yolks and whites separated
2 cups flour
1 pinch sugar
1 tsp yeast
1 cup milk, warm
2 Tbsp butter, melted
Put the flour, yeast, and sugar in a bowl.
Pour over the flour the warmed milk, and whisk well to incorporate and smooth as much as possible.
Let rise covered in a warm place for hour.
Add the egg yolks and the melted butter, as well as half a teaspoon of salt.
Mix well to incorporate.