Fresh Corn And Red-Pepper Blini
Published February 28, 1987
- Total Time
- 2 hours 10 minutes
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Ingredients
1 package active dry yeast
¼ cup lukewarm water
2 tablespoons dark brown sugar
1 cup heavy cream
1 cup finely ground yellow cornmeal
2 large eggs
½ cup all-purpose flour
2 teaspoons salt
1 teaspoon baking powder
½ cup sour cream
1 cup fresh or frozen corn kernels
1 small roasted red bell pepper, peeled, seeded and finely diced
Clarified butter for greasing griddle or skillet
Optional: 1 dollop of crème fraiche, caviar and salmon
Nutritional analysis per serving
13 grams carbs; 49 milligrams cholesterol; 167 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 10 grams fat; 1 gram fiber; 163 milligrams sodium; 7 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the yeast with the lukewarm water and sugar in a small bowl.
- Step 2
Bring the cream to a boil in a small saucepan. Add to the cornmeal and whisk until smooth. Place over ice and continue beating until lukewarm. Combine the yeast mixture with the cornmeal and leave the batter to ferment in a warm, draft-free area for two hours. (The mixture may be refrigerated overnight at this point.)
- Step 3
When ready to serve, beat the eggs until light. Sift together the flour, salt and baking powder, and stir into the eggs. Add the sour cream and mix until smooth. Combine with the cornmeal mixture (if the batter has been refrigerated and is stiff, place it over simmering water and stir until soft) and beat hard for two minutes. Mix in the corn and red pepper.
- Step 4
Heat the griddle or skillet until hot. Grease with a small amount of clarified butter. Ladle tablespoons of batter onto the griddle. Cook for one minute on the first side until lightly colored, flip and continue cooking for another 30 seconds.
- Step 5
To serve, place three pancakes on a warmed plate with a dollop of creme fraiche and a half-teaspoon each of Sevruga and salmon caviar per person. Or place one or two slices of Norwegian or Scotch salmon, along with a dollop of creme fraiche, on each pile of blini.
Private Notes