| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Russian |
Bread, Ethnic, Russian, Ukrainian |
30 |
Each |
INGREDIENTS
| 3 1/2 |
c |
All-purpose flour |
| 3 |
T |
Waterm warm 105F degrees |
| 1 1/2 |
|
Yeast dry |
| 3 3/4 |
c |
Milk warm 105-F degrees |
| 1 |
T |
Sugar |
| 1/2 |
c |
Heavy cream |
| 1 |
|
Egg white |
| 2 |
|
Egg yolks |
| 1 |
t |
Salt |
| 4 |
T |
Butter unsalted melted & |
|
|
cooled until just warm |
INSTRUCTIONS
Take 1 tablespoon of the flour, the warm water, 1 teaspoon of the
sugar, and the yeast and mix together in a small bowl. Cover and set
in a warm place for 15 minutes. Mix in a large bowl the the 1 1/2
teaspoons of sugar, flour, milk, the yeast mixture and salt. Beat by
hand for 4 minutes. Cover and set in a warm place for 1 hour. Mix the
egg yolks and remaining sugar nad add to the natteralong with the
butter and beat with an electric mixer for 3 minutes or by hand for 8
minutes. Whip the egg white seperately and whip the cream as well
until very stiff. Fold in the cream then the egg white making sure to
mix well. Cover again and place in a warm palce for 45 minutes. grease
the skillet with butter, place 2 tablespoons of batter in the center
of the skillet, (at this point you may add any of the falvor garnishes
that you wish or none at all) cook for 1 minute, turn the blin over,
and cook for 35 seconds, and serve smothered in sweet butter. ORIGIN:
Ludmila Gorbachenkova, Kyiv-Ukraine, circa 1998 From: Dr. Donald
Houston Posted to MM-Recipes Digest by "Donald Houston"
<docdonald@worldnet.att.net> on Sep 27, 1998
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