Blini

Make the sponge: In a large mixing bowl, stir together the yeast, water, and 2 teaspoons sugar and let stand until foamy, about 5 minutes. Whisk in the 1/2 cup flour until smooth. Place the sponge, covered, in a warm place until bubbly and almost doubled in bulk, about 1 hour.

Stir the batter well, and let rise, once more in a warm place, covered, for 45 minutes.

Pour some oil into a small, shallow bowl and have it ready by the stove. Skewer a potato half on a fork and dip it into the oil. Rub the bottom of a 7-inch cast-iron skillet, or a heavy nonstick pan with a long handle, liberally with the oil. Heat the pan over medium heat for 1-1/2 minutes. Using a potholder, grip the skillet by the handle, lift it slightly off the heat, and tilt it toward you at a 45-degree angle. Using a ladle, pour enough batter into the skillet to cover the bottom in one thin layer (about 1/4 cup). Let the batter run down the skillet, quickly tilting and rotating it until the batter covers the entire surface. Put the skillet back on the burner and cook until the top of the blin is b

Repeat with the rest of the batter, greasing the pan before making each blin. Slide the blini into a deep bowl, keeping them covered with a lid or foil. Serve the blini hot, with the suggested garnishes. (Blini should really be made fresh. If making them slightly ahead of time, keep them warm in a 275°F. oven. If you must reheat them, place them, covered with foil, in a bain-marie in the oven.) To eat, brush the blin with butter and/or sour cream, place one or more garnishes on top, roll it up, and plop in your mouth.