Ingredients

• 12.5g/½oz yeast
• 350g/12oz plain flour
• sifted
• 285ml/½ pint milk
• lukewarm
• 2 free-range egg yolks
• a pinch of salt
• 145ml/¼ pint milk
• tepid
• 2 free-range egg whites
• whisked

Directions

• Make a thin paste out of the yeast and 225g/8oz of the sifted flour diluted with the lukewarm milk.
• Leave this paste to ferment for two hours in a warm room atmosphere
• and then add the rest of the flour (115g/4oz)
• the egg yolks
• a pinch of salt
• the tepid milk and mix together without letting it acquire any body. Finally add the whisked egg whites.
• Let the preparation ferment for half an hour
• and when about to serve
• cook the blinis quickly in the same way as pancakes
• in special little omelette pans. Dish them up very hot on a napkin.