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1
In a small bowl, whisk the water with the yeast and 1 teaspoon of the sugar and let stand at room temperature until foamy, about 5 minutes.
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2
In a medium bowl, whisk the yeast mixture with 1/4 cup of the flour until smooth.
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3
Cover with plastic wrap and let stand in a warm place until the batter has doubled in bulk, about 1 hour.
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4
Add the remaining 1 cup plus 2 tablespoons of flour to the batter along with the half-and-half, 2 tablespoons of melted butter, egg yolk, salt and remaining 2 tablespoons of sugar.
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5
Whisk until smooth.
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6
Cover with plastic wrap and refrigerate the batter overnight, stirring once or twice.
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7
Bring the batter to room temperature.
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8
In a medium bowl, beat the egg white until soft peaks form.
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9
Fold the beaten white into the batter just until no streaks remain.
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10
Let the batter stand for 10 minutes.
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11
If the batter is too thick, whisk in water, 1 tablespoon at a time, until you have a thin pancake-like batter.
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12
Meanwhile, line a plate with wax paper.
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13
Heat an 8-inch nonstick skillet over moderate heat and lightly brush with oil.
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14
For each blini, add1/4 cup of batter to the skillet and swirl to coat the bottom.
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15
Cook over moderate heat until small bubbles form on the surface and the underside is golden, about 2 minutes.
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16
Flip the blini and cook for 1 minute longer.
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17
Transfer the blini to the prepared plate and brush with melted butter.
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18
Repeat with the remaining batter, brushing the skillet with oil as needed.
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19
You should have 12 to 14 blini.
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20
Serve at room temperature.
