Quick recipe finder Blinis
Make up a batch of these blinis for a party – if you have too many you can freeze them. Delicious served with smoked salmon and soured cream, or maybe a spot of caviar.
- 12.5g/½oz yeast
- 350g/12oz plain flour, sifted
- 285ml/½ pint milk, lukewarm
- 2 free-range egg yolks
- a pinch of salt
- 145ml/¼ pint milk, tepid
- 2 free-range egg whites, whisked
Make a thin paste out of the yeast and 225g/8oz of the sifted flour diluted with the lukewarm milk.
Leave this paste to ferment for two hours in a warm room atmosphere, and then add the rest of the flour (115g/4oz), the egg yolks, a pinch of salt, the tepid milk and mix together without letting it acquire any body. Finally add the whisked egg whites.
Let the preparation ferment for half an hour, and when about to serve, cook the blinis quickly in the same way as pancakes, in special little omelette pans. Dish them up very hot on a napkin.
The Hairy Bikers’ blinis