Best Buckwheat Blini La Tulipe

Total Time: 49 hrs Preparation Time: 48 hrs Cook Time: 1 hr

Ingredients

• 1 1/2 teaspoons dry yeast
• 2 1/2 cups milk, warmed
• 1 tablespoon sugar
• 1 teaspoon sugar
• 1/2 cup buckwheat flour
• 2 1/4 cups all-purpose flour, sifted
• 3 large egg yolks (3 1/2 t)
• 1 large egg (2 t)
• 1/2 teaspoon salt
• 1 cup heavy cream
• 2 tablespoons clarified butter

Recipe

• 1 day before: proof yeast by mixing dry yeast, 1/2 t sugar, and 1/2 c of milk (warmed to lukewarm). transfer the mixture to a large bowl.
• 2 stir in the buckwheat flour and 1 1/2 cups of warmed milk.
• 3 cover and allow to stand in a warm place for 2 hours.
• 4 stir in the all-purpose flour and the remaining 1/2 cup of milk until smooth.
• 5 add the egg yolks, remaining sugar, and salt.
• 6 mix well, cover, and allow to stand in a warm place for 1 hour.
• 7 refrigerate overnight. the batter should be thick and have bubbles all over the surface.
• 8 whip the cream until soft peaks form when the beater is raised and fold into the batter.
• 9 beat egg until soft peaks form and fold into the batter.you will have about 8 cups of batter.
• 10 pour scant 2 t of batter onto a hot griddle, lightly greased with the clarified butter between each batch. cook until puffed and golden, about 1 1/2 minutes. turn and cook the other side for 30 seconds or until lightly browned.
• 11 place in the oven for 10 minutes to finish cooking the inside of the blini. makes about 70 blini.