Blinis
To be made with the plate for 6 mini-pancakes only.
About 20 blinis • Cooking time: 2,5 min. on each side
Caucasus blinis
• 300 g plain flour • 2 eggs • 10 g freash yeast • 1/2 liter milk • 1 knob of melted
butter • 1/2 tsp salt
Blend the yeast with 3 tablespoons of lukewarm milk and leave to stand
for 10 min. Place the flour in a bowl and make a hollow in the centre. A
little at a time, mix the remaining milk. Add the yeast, egg yolks, melted
butter and salt. Leave to stand in a warm place for about 1 hour.
Just before cooking the blinis, beat the egg whites until stiff and fold into
the batter. Serve the blinis with caviar.
Buckwheat blinis
• 200 g buckwheat flour • 100 g plain flour • 3 eggs • 300 ml milk • 10 g freash yeast
• salt
Blend the yeast with 75 ml/3 tablespoons of lukewarm milk and leave to
stand for 10 min. In a bowl, mix the two flours together. Make a hollow
in the centre and mix in the milk, egg yolks, yeast and pinch of salt.
Leave to stand in a warm place for about 1 hour.
Just before cooking the blinis, beat the egg whites until stiff and fold into
the batter. Serve the blinis with caviar and soured cream, smoked
salmon, halibut, bream or eel.
Recipes
Serving suggestions, continued:
Main course
• minced chiken in a mild curry sauce • seafood in a creamy, white sauce or
thousand island dressing • vegetables such as spinach, carrot turnip or pumpkin in
a mousseline sauce
Cheese
• grated cheddar, gruyere or parmesan (at the end of cooking, add the cheese and
after turning over leave to melt • Roquefort, Stilton or petit suisse (crumble or spread
over the cooked pancake)
Desserts
• chocolate sauce with chopped almons, walnuts or hazelnuts • fresh lemon juice
and sugar • jam, honey or maple syrup • ice-cream or sorbet • sliced banana and
chocolate sauce • fresh fruits such as strawberries, raspberries, apple puree, etc.
• chesnut puree
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