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 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
Then pan-fried small amounts in a little butter like mini pikelets (a few at a time), until golden brown. My blini were by no means perfect or uniform in shape, although I think that gives them a little character 😉 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. The topping for the blini could not have been simpler. Starting with basil pesto, that I stirred through a tub of crème fraiche. Followed by some sliced prosciutto… And finished with chopped chives. Simple yet tasty… And served straight from the chopping board for all to enjoy! 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!