Gluten free blini with prosciutto & basil creme fraiche

IMG_2934 We started our recent Russian-inspired lunch with a rather easy starter. One that was relatively simple to put together (once the blini themselves were made that is!) blini Blini with prosciutto & basil crème fraiche. And they were gluten free! Originally from Russia, blini are small leavened buckwheat pancakes that are traditionally served with sour cream and caviar. To make the (GF) blini, I made a batter using:

  • 1/2 cup buckwheat flour, sifted
  • 1/4 cup GF plain flour, sifted
  • 2 tsp baking powder, sifted
  • 1 egg, lightly beaten
  • 3/4 cup milk + 1 tsp lemon juice (combined and left aside for 5 minutes to form a ‘buttermilk’)
  • 30g melted butter

IMG_2887 Then pan-fried small amounts in a little butter like mini pikelets (a few at a time), until golden brown. IMG_2891 My blini were by no means perfect or uniform in shape, although I think that gives them a little character 😉  IMG_2895 Although, next time, I would probably rest the  batter for half an hour or so prior to cooking, to see if my blini come out a little thicker. IMG_2896 The topping for the blini could not have been simpler. Starting with basil pesto, that I stirred through a tub of crème fraiche. IMG_2924 IMG_2936 Followed by some sliced prosciutto…  IMG_2931 And finished with chopped chives.  IMG_2932 Simple yet tasty…  IMG_2933  And served straight from the chopping board for all to enjoy!   IMG_2938 A versatile starter, for which the topping possibilities are endless! What about you? Ever tried blini and have a favourite topping? Another favourite of mine is sour cream, smoked salmon and dill – YUM!

8 thoughts on “Gluten free blini with prosciutto & basil creme fraiche

  1. Is it appropriate to call blini cute? I'm going out on a limb and applying that descriptor anyway 🙂 I've never tried them but I'm very impressed by yours!

Comments are closed.