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Buckwheat blinis

Buckwheat blinis Categories: Appetizers|Breakfast/Brunch|Snacks
Nb persons: 0
Yield: 100
Preparation time: 40 minute
Total time:
Source: Gavin Grabe

    2 cups  warm milk, (110 degrees F/45 degrees C)
    1 (.25 ounce) envelope  active dry yeast
    1 teaspoon  sugar
    1 cup  buckwheat flour
    4  eggs, beaten
    1/4 cup  sour cream
    1/2 cup  heavy cream
    1/2 teaspoon  salt
    1 1/3 cups  all-purpose flour

Directions

Pour warm milk into a large bowl, then sprinkle yeast onto the milk, and allow to soften for 5 minutes. Stir in sugar and buckwheat flour; cover, and let rise for 1 hour.
Stir in the eggs, sour cream, heavy cream, salt, and flour until a batter forms. Cover again, and let rise for 2 hours.
Heat a large skillet over medium heat. Spray with cooking spray, then pour in small amounts of batter to form 1 1/2-inch blinis. Cook until the blinis begin to set and dry, and the bubbles begin to burst, about 2 minutes. Flip over, and continue cooking until browned on the other side, about 1 minute. Serve immediately.
I have frozen these in the past, and they work fine, they are just not as fluffy and fresh as the made-to-order ones.

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