- Basic recipe, makes about 60 blinis
- 200 g buckwheat flour
- 200 g flour
- 500 ml whole milk
- 200 ml crème fraiche
- 15 g dry yeast
- 3 eggs
- 1 tablespoon acacia honey or sugar
- 1 teaspoon salt
- Clarified butter for cooking
Blinis
Blinis
Bon appétit!
Ingredients
Method
Warm the milk and crème fraiche in a pan until it is finger warm. Add the yeast, salt, honey and egg yolks.
Sieve in the flour and whisk into a smooth batter.
Put the batter in the fridge and let it sit for an hour.
Whisk the egg whites until stiff and fold them carefully into the batter.
Cook in clarified butter in a blini pan for about 1 minute on either side.
Serving:
1) Arrange 10 blinis with frillice lettuce, curry dressing, boiled quail eggs (boil for 2 minutes), prawns and black lumpfish roe.
2) Arrange 10 blinis with frisee lettuce, smoked salmon, avocado dressing and dill.
3) Arrange 10 blinis with cos lettuce, smoked halibut, crème fraiche with chopped kale, red lumpfish roe and pea shoots.
4) Arrange 10 blinis with frillice lettuce, snow crab, chipotle mayonnaise and black lumpfish roe.
5) Arrange 10 blinis with frillice lettuce, red lumpfish roe and finely chopped red onion.
6) Arrange 10 blinis with frisee lettuce, black lumpfish roe, 38% crème fraiche and chervil.
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