- 6 New Brunswick Yukon Gold potatoes
- 2 tbsp all-purpose flour
- 2 to 3 tbsp whipped cream
- 2 large eggs
- 1 large egg yolk
- Salt and pepper
Place the potatoes in a saucepan with cold water and cover. Bring to a boil and then let simmer until the potatoes are cooked and tender.
Peel potatoes and press them through a sifter. Immediately after, weigh out 9 ounces of puréed potatoes and place them in a medium metal bowl. Working quickly, whisk the flour into the warm potatoes, then whisk in 2 tablespoons of whipped cream. Add 1 egg and continue whisking until batter is smooth, add the second egg, and then add the yolk.
Hold the whisk with some of the batter over the bowl. The batter should fall in a thick stream but hold its shape when it hits the batter in the bowl. If too thick, add a little more whipped cream. Add salt and pepper according to taste. Heat a large non stick skillet over medium-low heat. Pour between 1 and 1 1/2 teaspoons of batter onto the skillet for each pancake. Cook until the bottom is browned, 1 to 2 minutes. Then, flip to cook the second side, about 1 minute. The blinis should be evenly browned with a small ring of white around the edges. Transfer the blinis to a small baking sheet and keep warm while you make the remaining blinis, wiping the skillet with a paper towel between batches. Serve while hot. 4 portions.
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