About the Recipe
1/2 cup warm water
1 package active dry yeast
1 cup plain yogurt, room temperature
1 tsp. sugar
1 tsp. salt
1 tbs. oil
12 cup buckwheat flour
1 cup warm water
2 large egg whites
Sprinkle yeast over 1/2 cup warm water, stir and allow to rise and get bubbly.
Blend yogurt with sugar, salt and oil. Stir into yeast mixture. Add buckwheat flour and beat until smooth. Cover bowl and allow to stand in a warm spot for 20 minutes.
Beat egg whites until soft peaks form. Stir q cup water into buckwheat batter. Fold in egg whites and let stand 10 minutes.
Spray a non-stick crepe pan with cooking spray. Heat the pan over medium heat. Pour _ cup batter in the pan and cook until top is bubbly, turn over and cook until golden brown, about five minutes. Hold in a 250F oven until ready to serve.
Heat a 12-inch nonstick skillet, brush with remaining butter. Place 1 tbs. batter into skillet for each blini, cook on both sides, about two minutes, keep warm in oven.
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