- Mix the yeast in lukewarm water. Reserve about 10 minutes.
- Add the cider vinegar to the milk and set aside at room temperature for about 10 minutes.
- Mix the both flours and salt.
- In another bowl, whisk the egg yolks, diluted yeast and vinegar milk. Stir in dry ingredients, and whisk until you get a smooth texture.
- Cover with a cloth and let rise in a warm, humid place for 2 hours (in the microwave, for example).
- Beat the egg whites until you get stiff peaks. Gently fold into the dough, using a whisk.
- In a skillet, melt the butter over medium heat. Pour dough circles about 7-10 cm (3 to 4 in.) And bake for about 1 minute, until small bubbles form on the surface of the pancake. Turn over and continue cooking for another minute. Set aside at room temperature.
For the Mayonnaise:
- Combine mayonnaise, sour cream and chives.
On a plate, place a blini and garnish, in this order:
- 2 tbsp. (30 mL) chive mayonnaise
- 1 good portion of crab meat
- 1 pinch of chilli
- 1 portion of sea bacon
- 1 small handful of sprouts
Serve 1 blini as a starter or 2 to 3 as a main dish (adjust the quantities of the recipe for a main dish), depending on your appetite.
A Few Notes ...
· To shell a section of crab:
· Incise the crab leg along its entire length, on the paler side (this is the softer side), open and remove the flesh. For the pincers use a nutcracker or use a sturdy knife handle to crack the shell and remove the flesh.
· If you have cooked blinis left, you can freeze them. You only have to thaw them at room temperature and put them in the microwave for 15 seconds before serving. Vary the toppings which can be both salty and sweet.
· You can keep the blinis in the refrigerator for 3 to 4 days, cooked shelled crab for 2 days and the mayo / sour cream for a week.