Blini Topped with Chanterelles and Sour Cream
- For the batter
- 3 eggs
- 150 grams Pastry flour
- 150 grams Buckwheat flour
- ½ cube fresh Yeast (21 grams)
- 500 milliliters lukewarm milk
- 2 Tbsps melted butter
- 1 pinch salt
- clarified butter (to saute)
For the batter: Separate the eggs. In a bowl, stir together the wheat flour and the buckwheat flour. In a small bowl, dissolve the yeast in the milk and stir into the flour mixture along with the butter, egg yolks and salt. If the dough is too thick or thin,adjust the amount of flour or milk according. Cover and let stand in a warm draft-free spot for 20 minutes. In a bowl, beat the egg whites until stiff and fold into the batter.
Preheat the oven to 80°C (approximately 175°F). Heat some butter in a skillet, drop tablespoonfuls of batter into the pan and cook until the blini are golden brown on both sides, 1-2 minutes. Drain on a paper towel and if desired, keep warm in the oven. Repeat with the remaining batter.
For the topping: Meanwhile clean the chanterelles and coarsely chop. Heat the oil in a skillet, press th garlic through a garlic press, add to the pan and saute until translucent. Add the chanterelles and saute until the chanterelles are tender and the mushroom liquid has evaporated. Stir in the thyme and season with salt and pepper.
Arrange the blinis on plated topped with a dollop of sour cream and some chanterelles and garnish with parsley leaves.