- 6
Ingredients
- 1 1/2 cup milk
- 1 package yeast
- 1 1/2 cups all-purpose flour
- 1/2 cup buckwheat flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 4 large eggs, separated
- 4 ounces unsalted butter, melted
- 6 to 8 ounces caviar
- 2 cups sour cream.
Preparation
Step 1
1. Bring the milk to a boil in a small saucepan and set it aside. Dissolve the yeast in a quarter of a cup of warm water. Sift the white flour into a mixing bowl and add the buckwheat flour, salt and sugar.
2. Beat egg yolks until thick and sticky. When milk has cooled to lukewarm, add egg yolks and three tablespoons of melted butter and mix well. Add yeast, mix well and pour mixture into flour. Stir thoroughly, removing lumps. Cover with kitchen towel and leave in warm place for two hours, or until doubled in bulk.
3. Preheat oven to 250 degrees. Whip the egg whites into stiff peaks and fold them into the batter.
4. Lightly butter a small nonstick frying pan, wiping out the excess grease with a paper towel. Pour in enough of the pancake mixture to coat the bottom of the pan. When the mixture begins to bubble, turn the pancake over and cook it lightly on the other side.
5. Wrap pancakes in napkin as they are cooked and keep them warm in oven. Serve in a pile, wrapped in the napkin. Serve remaining melted butter, caviar and sour cream in small bowls on the table. Each person puts a pancake on the plate, butters it, adds sour cream and caviar and rolls it like a crepe.