Ingredients:

2 ¾ cups milk
1 package active dry yeast
4 cups all-purpose flour
2 large eggs (separated)
1½ tablespoons butter (melted)
1 tablespoon granulated sugar
¾ teaspoon salt
vegetable oil
12 ounces caviar
1½ cups sour cream

Directions:

Heat 1 cup milk to 105° to 115°. Pour heated milk into a large bowl and stir in yeast and 2 cups of flour. Mix until smooth. Cover the bowl and set in a warm place for about 1 hour, or until the batter has doubled in size. Stir down with a wooden spoon. Stir in egg yolks, butter, sugar, salt and remaining flour, alternating with remaining milk. Stir until mixture is almost smooth. Cover bowl and set aside for 45 minutes to 1 hour, until the batter has doubled in size, again. Stir down batter. Beat egg whites to stiff peaks and gently fold into the batter.

For each pancake, pour about 1/3 cup of the mixture onto a griddle or frying pan that has been lightly greased with vegetable oil. Fry over medium heat for about 4 minutes, turning once, until pancake is golden brown. Keep finished Blini in a warm oven while continuing to prepare the remaining batter. Garnish each pancake with 1 tablespoon Caviar and/or Sour Cream and roll up. Place rolled Blini on a platter and serve.