Ingredients
25g/1oz yeast
700g/1½lb flour, sifted
570ml/1 pintmilk, lukewarm
4 egg yolks
a pinch of salt
290ml/½ pint milk, tepid
4 egg whites, whisked

Method
1. Make a thin paste out of the yeast and 450g/1lb of the sifted flour diluted with the lukewarm milk.
2. Leave this paste to ferment for two hours in a lukewarm atmosphere, and then add 225g/½lb of flour, the egg yolks, a pinch of salt, the tepid milk and mix together without letting it acquire any body, and finally add the whites of four whisked eggs.
3. Let the preparation ferment for half an hour, and when about to serve, cook the blinis quickly in the same way as pancakes, in special little omelette pans. Dish them up very hot on a napkin.