Blinis with Crème Fraiche & Smoked Salmon

blini.jpg

  • 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)

  • 1/2 cup warm water (110 degrees)

  • 1 cup all-purpose flour

  • Coarse salt

  • 1/2 cup low-fat buttermilk

  • 1 tablespoon unsalted butter, melted, plus more for pan

  • 1/2 teaspoon sugar

  • 2 large eggs, separated

  • Garnish: Creme fraiche and salmon or trout roe

Directions

Sprinkle yeast over water. Let stand until foamy, about 5 minutes. Stir together flour and 1/2 teaspoon plus a pinch of salt. Stir together buttermilk, butter, sugar, and egg yolks in a large bowl; whisk in yeast mixture, then flour mixture. Let stand, covered, in a warm place for 30 minutes.

Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes.

Heat a medium nonstick skillet over medium heat, and coat with a thin layer of butter. Add a scant tablespoon batter for each blin (about 6 or 7 per skillet), and cook, flipping after bubbles appear at edges and color turns golden, 1 1/2 to 2 minutes per side. 

horsdoeuvresLesley Stowe Scott