YUKON GOLD POTATO BLINI WITH EGGPLANT CAVIAR

Yukon Gold Potato Blini with Eggplant Caviar image

Provided by Martha Stewart

Yield Makes about 3 dozen small blini

Number Of Ingredients 11

1 pound Yukon Gold potatoes
2 tablespoons all-purpose flour
2 to 3 tablespoons creme fraiche, at room temperature
2 large eggs
1 large yolk
Coarse salt and freshly ground white pepper
Eggplant Caviar, for serving (optional)
Roasted Pepper Salad, for serving (optional)
Sturgeon Salad, for serving (optional)
Creme fraiche mixed with chopped scallions, for serving (optional)
Fresh butter, for serving (optional)

Steps:

Place potatoes in a medium saucepan and add enough cold water to cover by at least 2 inches. Bring to a boil over high heat; reduce heat to a simmer and simmer until potatoes are tender and easily pierced with the tip of a knife.
Drain and peel warm potatoes; press through a very fine mesh sieve. Immediately weigh out 9 ounces pureed potatoes and transfer to a medium bowl. Working quickly, whisk in flour and 2 tablespoons creme fraiche. Add 1 egg, whisking until batter is smooth. Add second egg, whisking until batter is smooth. Finally add the yolk; whisk until batter is smooth and well combined.
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 it is too thick, add a little more creme fraiche. Season with salt and pepper.
Heat an electric griddle to 350 degrees or a large nonstick skillet over medium-low heat. Working in batches and wiping griddle with a paper towel between each batch, spoon 1 to 1 1/2 teaspoons batter onto griddle or skillet for each pancake. Cook until bottoms are browned, 1 to 2 minutes. Turn and cook on second side until evenly browned with a small ring of white around the edges, about 1 minute. Transfer to a small baking sheet and keep warm. Serve immediately topped as desired.