An old recipe from Sjundby castle in Finland
the night before:
50 gr yeast diluted in 2 dl lukewarm water
mix with 4 dl lukewarm cream
3 tsp salt
500 gr buckwheat flour
3 eggyolks
Leave overnight in a cool place
the next day before frying:
mix in 6 dl boiling milk
+ 1 dl melted butter
+ 3 eggwhites whipped to a stiff foam, turn carefully into the mix.
Keep a pan with clarified butter on the ready and use a heat-resistant brush for frying.