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BUCKWHEAT BLINIS - makes approximately 20
Butter for cooking
40g of buckwheat flour
125g of strong white plain flour
¾ teaspoon of salt
These blinis are perfect with smoked salmon and crème fraiche.
1. Sift both the flours together with the salt, and then sprinkle in the yeast.
2. In a pan, gently heat the milk and the crème fraiche so it is just warm but not hot
3. Remove it from the heat and then whisk in the egg yolk.
4. Whisk the mixture into the flour until you have a thick batter. Cover the batter with a
cloth and leave it for an hour.
5. The mixture will now be sponge-like. Whisk the egg whites until they form stiff peaks
and then gently fold them into the batter. Cover and leave it for another hour.
6. Brush the crêpe maker with melted butter and then heat it to setting 4.
7. Spoon 1 tablespoon of batter onto the plate and then top with another ½ tablespoon.
The mixture won't spread out much so this amount of mixture will produce a blini that
is about 10cm (4 inches) in diameter.
8. After about 40 seconds flip it over and cook for approximately 30 seconds.
9. Transfer it to a cooling rack and then repeat the process, covering the plate in melted
butter each time before spooning on the batter.
10. The mixture should make approximately 20 blinis.
11. Wrap the blinis in foil and then place them in a pre-heated oven for 10 minutes at
140°C (gas mark 1).
12. Serve them on warm plates topped with crème fraiche and smoked salmon.
5g of easy-blend dried yeast
150ml of crème fraiche
175ml of whole milk
2 medium eggs separated
9
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