– Dissolve the salt, sugar and yeast in some water or milk, strain
– Warm up the rest of water or milk to 100oF (40oC) and combine with the dissolved yeast. Stir in the eggs, flour and butter, beat well until homogenous
– Cover the pastry with a towel and set in warm place for fermentation for 3-4 hours. Use a pot with regard to 2-3 times volume increase of the pastry
– Mix the pastry 1-2 times during fermentation. The pastry is ready when “wrinkles” appear on the surface
- Bake the blintzes both sides in a buttered and well preheated thick bottom frying pan until golden brown. The blintzes should be 1/8 inch (3 mm) thick at least
– Serve right away piling and brushing every blintz with the melted butter. Serve caviar or thin balyk slices or herring fillets or sour cream separately.
