Blinis

I found this recipe somewhere a few years ago but don't remember where. I think it was in a supermarket leaflet. Blinis are great for for Christmas or as tapas and go well with a variety of toppings, e. g. smoked salmon, smoked salmon and hot horseradish, spreadable goats cheese. This recipe can be made a couple of days in advance. I tend to serve the blinis at room temperature but they can be warmed in the oven.

(makes about 80 blinis)

60 ml warm water
2 g (1/2 tsp) dry/ 5 g fresh yeast

125 g flour
125 ml milk
pinch of sugar
pinch of salt
2 eggs, separated
30 g unsalted butter

vegetable oil for frying

1. Mix the yeast and and water and leave for 5 minutes. Melt the butter.
2. Beat the flour, milk sugar, salt, egg yolks, melted and yeast mix into a smooth runny dough. Leave to rest for 1 hour.
3. Beat the egg whites and fold into the dough.
4. Gently heat a little oil in a frying pan and fry the blinis in batches. Cook them until the look dry and there are bubbles on the surface. Flip over and cook for another minute. Drain on kitchen papier, then cool on a rack and store in an air-tight container in the fridge until used.