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Chive Blini

Martha Stewart Living, April 2007 http://www.marthastewart.com/285072/chive-blini
2.666665
Rated
53.3333100(6)6
  • Yield Makes 4 dozen

Ingredients

    • 1/2 envelope (1 teaspoon) active dry yeast
    • 1/4 cup warm water (110 degrees)
    • 1/2 cup all-purpose flour
    • 1 tablespoon finely chopped fresh chives
    • 1/4 teaspoon coarse salt, heaping
    • 1/3 cup plain whole-milk yogurt
    • 1/2 tablespoon unsalted butter, melted
    • 1/4 teaspoon sugar
    • 1 large egg, separated

Directions

  1. Sprinkle yeast over warm water in a small bowl; let stand in a warm place until foamy, about 7 minutes.
  2. Stir together flour, chives, and salt in a small bowl; set aside.
  3. Stir together yogurt, butter, sugar, and egg yolk in a large bowl; whisk in yeast mixture and then flour mixture. Cover with plastic wrap, and let stand in a warm place 30 minutes.
  4. Beat egg white until stiff peaks form; fold into batter. Let stand 10 minutes.
  5. Heat a medium nonstick skillet or crepe pan over medium heat. Drop scant tablespoons batter into skillet, working in batches of 6 or 7. Cook until bubbles form on surface, 1 1/2 to 2 minutes, then flip; cook until golden, about 1 1/2 to 2 minutes more. Transfer blini to a parchment-lined baking sheet. Blini can be refrigerated, covered, up to 2 days; reheat in a 200-degree oven before serving.

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