13045 Serves 8 Wed Aug 06 08:19:56 -0700 2008 Tue Feb 03 13:30:07 -0800 2009 Licensed http://www.chow.com/recipes/13045 Tue, 03 Feb 2009 21:30:07 GMT Russian crêpes, (blinchiki), called naliesnski in Poland and Ukraine, are unleavened “relatives” of the Russian bliny. This torte is normally made with leftover bliny, and it is especially popular during Maslenitsa, or the Butter Festival (the Russian equivalent of Mardi Gras). This dish can be made as a large stacked torte and then sliced, or with smaller crêpes, formed in straight-sided muffin tins for individual service. Russian caviar makes an excellent accompaniment to the torte.

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Combine the eggs, egg yolk, milk, sugar, and salt in the work-bowl of a food processor. With the machine running, gradually add the flour through the feed tube and process until a smooth batter is formed. Allow to rest at room temperature for 30 minutes and then stir in the seltzer.

Heat an 8-inch nonstick skillet over medium heat and brush with about ½ teaspoon [3 mL] of the melted clarified butter. Remove the pan from the heat and ladle in 3 tablespoons [45 mL] of the batter, swirling to evenly coat the bottom. Cook 1 minute until golden, and then flip the crêpe over to cook the opposite side for 10 seconds. Stack the crêpes and cook in batches until all the batter is used. Reserve, covered, until needed. (The crêpes can be made one day in advance and held refrigerated.)

Soak the dried mushrooms in the chicken stock for 30 minutes. Strain the soaking liquid through a very fine sieve or coffee filter and reserve the liquid and the soaked mushrooms. Chop the mushrooms.

Melt the butter in a nonstick skillet over medium heat and sauté the onion, garlic, and dried mushrooms together until the onions are soft. Add the fresh mushrooms and sauté until they begin to release their juices.

Increase the heat to medium-high, add the reserved mushroom soaking liquid, and sauté about 5 minutes, or until the liquid is absorbed. Add the vermouth and cook 2 minutes.

Season the mixture with salt and black pepper and stir in the cream, sour cream, and half of the cheese. Reduce the heat to medium and cook 5 minutes more, or until the sauce begins to thicken. Remove from the heat and reserve.

Place a circle of parchment on the bottom of a greased 8-inch [20-cm] round cake pan. Place a crêpe on the bottom and spread ¼ cup [60 mL] of filling evenly over it. Repeat, alternating crêpes and filling until all are used, finishing with a crêpe.

Mix the béchamel sauce with the remaining cheese and dill. Spread this mixture over the top crêpe. Sprinkle with the breadcrumbs and dot with butter.

Bake at 400°F [205°C] for 15 minutes, or until the top has browned and is bubbling. Allow to cool for 15 minutes before serving.

Cut the torte into 8 slices and serve 1 slice per person. Garnish with minced scallions and a small mound of Russian caviar, if desired.

]]> http://www.chow.com Arthur L. Meyer 50 Main 2 large eggs, lightly beaten

]]> 1 large egg yolk, lightly beaten

]]> 1 cup [240 mL] milk, at room temperature

]]> ½ teaspoon [3 mL] sugar

]]> ¼ teaspoon [1 mL] salt

]]> 1⅓ cups [320 mL] unbleached flour

]]> ½ cup [120 mL] seltzer or sparkling water

]]> About ¼ cup [60 mL] melted clarified butter

]]> 1 ounce [30 g] dried mixed wild mushrooms or porcini

]]> 1 cup [240 mL] warm chicken stock

]]> 3 tablespoons [45 mL] unsalted butter

]]> ⅔ cup [160 mL] minced onion

]]> 2 garlic cloves, minced

]]> 1 pound [450 g] fresh crimini mushrooms, sliced

]]> 2 tablespoons [30 mL] dry vermouth

]]> Salt and ground black pepper to taste

]]> ¼ cup [60 mL] heavy cream

]]> 1 tablespoon [15 mL] sour cream or crème fraîche

]]> ¾ cup [180 mL] grated Gruyère cheese

]]> ½ cup [120 mL] béchamel sauce, made with 1 tablespoon [15 mL] butter, 1 tablespoon [15 mL] flour, and ½ cup [120 mL] milk

]]> 2 tablespoons [30 mL] chopped fresh dill

]]> ¼ cup [60 mL] unseasoned dry breadcrumbs

]]> 2 tablespoons [30 mL] butter

]]> Minced scallions, for garnish

]]> 1 ounce [30 g] Russian caviar (optional)

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