The perfect canape! Blini’s, which are essentially tiny pancakes from Russia. They can be dressed up to make as fancy as you wish and really impress your guests at your drinks party. Traditionally, Blini’s are made with buckwheat flour, but here I show you how to make them with regular flour and I can promise they are every bit as delicious.
Blini’s
My favourite way to serve them is with creamy Philidelphia cheese, smoked salmon and topped with a small amount of caviar for that slightly salty and delicious popping flavour that goes so well with the fizzy bubbles of a good champagne or prosecco.
Be inventive with your topping, maybe fruit, chocolate, or savory with cheeses and hams, perhaps with my Caramelised red onion chutney, be sure to send me a photo and I will show the world!
These freeze well, so don’t be worried about how many the recipes yields if you only need a few.
Light and tasty blini's to impress your guests at your drinks party, be inventive and creative with your toppings
Ingredients
- 150g flour
- 1 tsp salt
- 14g fresh yeast
- 300ml milk
- 2 free-range egg whites
- Olive oil for frying
Instructions
- Place the flour and salt into a bowl and crumble in the yeast.
- Place the milk into a pan over a low heat and warm through.
- Pour the warm milk into the flour, mixing thoroughly until you form a thick batter, depending on the flour, you may not need all the milk. Set aside for one hour.
- Whisk the egg whites until soft peaks form when the whisk is removed.
- Fold egg whites into the batter
- Heat a small amount of the olive oil in a frying pan over a medium heat.
- Add a spoonful of the batter and fry for 45-60 seconds, until golden underneath, then turn over and cook for 30 seconds on the other side. Remove the blini and place onto kitchen paper. Repeat this process with the remaining batter. Keep the blinis warm.
- Add your topping of choice, lushious with Philidelphia cheese, smoked salmon and caviar
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