The Hairy Bikers' blinis
- Prepare
- 1-2 hours
- Cook
- 10 to 30 mins
- Serve
- Makes approx 30
Bring a taste of Russia to your kitchen with these blinis by the Hairy Bikers. Perfect topped with sour cream, smoked salmon, dill and whatever caviar you can afford!
Ingredients
- 55g/2oz buckwheat flour
- 175g/6oz plain flour
- 1 tsp salt
- 7g dried yeast (one sachet)
- 200g/7oz crème fraiche
- 225ml/8fl oz whole milk
- 2 large free-range eggs, separated
- knob of butter
Method
Sift the flours in to a large bowl and add the salt and yeast. Heat the crème fraiche and the milk to lukewarm in a saucepan. Whisk in the egg yolks and then add to the flour mixture.
Mix thoroughly and cover with a tea towel. Leave to rise for one hour in a warm place.
Whisk the egg whites in a clean bowl until peaks form, fold into the dough and leave to rise for another hour.
When you are ready to cook the blinis, melt some of the butter in a small hot non-stick frying pan, place a tablepsoon of blini mix in the pan. Turn when firm and cook until golden-brown. Cool on rack before serving.
