Blinis
HB-15575 · Hand-built original · East European
Small buckwheat and wheat blinis risen twice with yeast and folded egg whites, fried in butter until golden.
East EuropeanBrunch2 hr 30 minMakes approx 3031 kcalVegetarianDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: flour
Servings:30quantities adjust to match
Ingredients
- 2 oz buckwheat flour
- 6 oz plain flour
- 1 tsp salt
- 1/4 oz dried yeast (one sachet)
- 7 oz crème fraiche
- 8 fl oz whole milk
- 2 large free-range eggs, separated
- knob of butter
Method
- Sift the buckwheat flour and plain flour into a large bowl and stir in the salt and dried yeast.
- Warm the crème fraîche and whole milk in a saucepan until lukewarm, whisk in the egg yolks, and pour the mixture into the flour, mixing thoroughly.
- Cover the bowl with a tea towel and leave the batter to rise for 1 hour in a warm place.
- Whisk the egg whites in a clean bowl to soft peaks, fold them through the batter, and leave it to rise for a second hour.
- Melt a knob of butter in a small hot non-stick frying pan, add tablespoonfuls of batter, and cook each blini until firm enough to turn, then fry the second side until golden brown.
- Cool the blinis on a rack as they come off the pan.
Prep: 2 h · Cook: 30 min
Nutrition (per serving, where published)
31 kcalCalories
1.5 gProtein
5.8 gCarbs
0.2 gFat
0.1 gSaturates
0.3 gFibre
0.1 gSugars
80 mgSodium
0 mgCholesterol
28 mgPotassium
2 mgCalcium
0.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data