INGREDIENTS
¾ cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter
¼ cup unsweetened cocoa powder, natural or Dutch process
½ cup milk
¼ cup (packed) brown sugar
½ teaspoon instant coffee powder
1 egg
½ teaspoon vanilla extract
Butter, for the skillet
1 cup crème fraiche or lightly sweetened whipped cream
1 pint fresh raspberries, crushed lightly with a fork to resemble caviar
EQUIPMENT
A large skillet or griddle
To make the blinis, in a medium bowl, mix the flour,
granulated sugar, baking powder, and salt. Set aside.
Melt the butter in a small saucepan. Stir in the cocoa until
smooth and hot. Gradually stir in the milk and heat to lukewarm. Off heat, whisk
in the brown sugar. Coffee powder, egg and vanilla, stirring until the mixture
is completely smooth. Pour the contents of the saucepan over the flour mixture
and stir until the dry ingredients are completely moistened.
Heat the skillet over low heat until hot and coat the pan with
butter. Pour 3-inch pancakes and cook on low heat until bubbles from around the
edges. Flip the cakes and cook until lightly colored on the bottom and cooked
through the center. Serve immediately or keep hot in a 200 degree F. oven,
loosely covered with foil, for up tp 20 minutes. Serve with the crème fraiche
and berries.
© 2001 by Alice Medrich
A Year in Chocolate
