Blini

• 1 cup buckwheat or rye flour
• 1/2 cup all-purpose flour
• 2 eggs, separated
• 4 teaspoons granular yeast
• 1 1/2 cups milk
• Salt
• 4 tablespoons heavy cream
• 4 tablespoons chopped dill

1. Combine the flours in a mixing bowl, and add the egg yolks.
2. Dissolve the yeast in the milk and add it, stirring with a wire whisk.
3. Add salt to taste.
4. Set in a warm place, and let stand for about 2 hours, covered with a towel.
5. When ready to cook, add the cream and chopped dill.
6. Beat the egg whites and fold in.
7. Cook in a crepe pan as with ordinary crepes.

buckwheat, allpurpose, eggs, granular yeast, milk, salt, heavy cream, dill

Taken from cooking.nytimes.com/recipes/10180 (may not work)