Catholic Recipe: Blintzes
- 3 cups milk, divided
- 1 package active dry, or cake, yeast
- 1/2 cup warm water
- 1 teaspoon sugar
- 2 cups sifted all-purpose flour
- 1 teaspoon salt
- 3 eggs, separated
- 3 tablespoons butter melted, cooled
Accompaniments: - 1 pound butter, melted
- black caviar
- 1 pint sour cream
- herring in sour cream
- smoked salmon to taste
Details
- Yield: 60 blini
- Prep Time: 3 1/2 hours
- Difficulty: • • • •
- Cost: $$$$
- For Ages: 15+
- Origin: Russia
Food Categories
Feasts
Also Called: Blini
DIRECTIONS
Scald milk; cool to lukewarm. Dissolve yeast in water; add sugar. Combine 2 1/2 cups milk, yeast mixture in mixing bowl. Sift flour, salt together. Add 1/2 flour mixture to milk mixture; beat until smooth. Let rise in warm place 1 hour.
Combine remaining flour, lightly beaten egg yolks with dough; beat until smooth. Reserve 1 hour in warm place once more.
Add butter to batter. Fold in stiffly beaten egg whites. Let rest 30 minutes until consistency of heavy sweet cream (if too thick thin with remaining milk). Heat skillet. Drop by large spoon to make 3-inch blini. Turn when surface of blini bubbles and is golden brown. Keep in warm oven until ready to serve. Serve with choice of butter, sour cream, sour cream and black caviar, sour cream and herring, smoked salmon.
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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