From the one star french chef Patrick Asfaux
Cooking time :
Total time :
recipe for about 12 blinis :
- 160g strong flour
- 2 whole eggs separated
- 20 cl warm milk (under 50'C)
- 5 cl Double cream
- 20g fresh yeast
- 5g table salt
2) In a second bowl mix the yeast with the flour and make a well. Then, start slowly adding the mixture in your first bowl to the flour, while stirring, Finish by adding the salt. Make sure that there are no lumps and let the batter, covered, rest at room temperature for 1h.
3) Whisk your egg whites until stiff and fold them carefully into the batter.
4) Heat up some small pancake pan and start cooking your blini on a gentle heat like you would do for ordinary pancakes.
You can use a great variety of accompaniment with your blini :
savoury one (smoked salmon, jamon serrano, cured duck breast, piperade, tapenade, aubegine caviar etc.)
sweet ones (jam, chestnut cream, chocolate spread, peanut butter etc.)
And of course it is the traditional accompaniment of caviar.
They can be kept in the freezer, it can be handy for the forthcoming Holidays.