Tsar’s appetizer - blins with caviar

There are some dishes that I don’t eat every day. Hardly one start a day with a glass of champagne, fresh oyster and bowl of caviar! From time to time we can afford extravagant afternoon with elegant appetizer!

The charm of this dish is hidden in its simplicity. Delicate yeast pancakes are the background for distinct caviar taste, sour cream and lemon juice as the final addition!

The recipe is from ugotuj.to website.

Ingredients (make about 40 blins about 10 cm in diameter):
starter:
1 oz (30 g) fresh yeast
2 tbsp flour
5 tbsp water
½ teaspoon sugar
batter:
7 oz (200 g) wheat or buckwheat flour ( I used wheat flour – the batter is quite watery so I added 4 tbsp whole wheat flour)
3 eggs
about 2 cups milk
6 tbsp butter
1 teaspoon sugar
¼ teaspoon salt
sour, thick cream – 1 tbsp for each blin
caviar (eventually smoked salmon) – 1 tbsp for each blin
lemon juice


Method
Prepare starter: yeast, sugar and 2 tbsp flour mix with warm water, put aside. After 10 min. it should rise.
Beat the egg whites until stiff. In a large bowl mix sieved flour with warm milk, add egg yolks, melted butter, sugar, salt and starter. Well combine all ingredients, gently stir in the beaten egg whites. Cover with clean kitchen towel, leave the bowl with batter in a warm spot for 2-3 hours until doubled in size. Place a spoonful of batter at a time on the hot pan. Fry both sides until golden. Serve warm (kept wrapped in aluminium foil when taken off the pan) with sour cream, caviar and drizzled with lemon juice.