Rose Levy Beranbaum's Buckwheat Blini

• 1 1/2 teaspoons dry yeast
• 2 1/2 cups milk, warmed
• 1 tablespoon sugar
• 1 teaspoon sugar
• 1/2 cup buckwheat flour
• 2 1/4 cups all-purpose flour, sifted
• 3 large egg yolks (3 1/2 T)
• 1 large egg white (2 T)
• 1/2 teaspoon salt
• 1 cup heavy cream
• 2 tablespoons clarified butter

Directions

1. DAY BEFORE: proof yeast by mixing dry yeast, 1/2 t sugar, and 1/2 c of milk (warmed to lukewarm). Transfer the mixture to a large bowl.

2. Stir in the buckwheat flour and 1 1/2 cups of warmed milk.

3. Cover and allow to stand in a warm place for 2 hours.

4. Stir in the all-purpose flour and the remaining 1/2 cup of milk until smooth.

5. Add the egg yolks, remaining sugar, and salt.

6. Mix well, cover, and allow to stand in a warm place for 1 hour.

7. Refrigerate overnight. The batter should be thick and have bubbles all over the surface.

8. Whip the cream until soft peaks form when the beater is raised and fold into the batter.

9. Beat egg white until soft peaks form and fold into the batter.You will have about 8 cups of batter.

10. Pour scant 2 T of batter onto a hot griddle, lightly greased with the clarified butter between each batch. Cook until puffed and golden, about 1 1/2 minutes. Turn and cook the other side for 30 seconds or until lightly browned.

11. Place in the oven for 10 minutes to finish cooking the inside of the blini. Makes about 70 blini.