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We made these Blinis on stage at Aylesford Farmers’ Market. They’re really easy to make!



55g Buckwheat flour
110g Bread flour
1tsp Fast action yeast
1 pinch salt
160g Creme fraiche
160g Milk
2 eggs

Blini toppings


Mix the flours, yeast and salt. Add the creme fraiche and milk. Stir to form a batter. Cover with cling-film and leave at room temperature for an hour.

Stir the egg yolks into the batter. Whisk the egg whites until they are firm and fold them into the batter.

Heat up a small frying pan and put about a teaspoon of butter in. Once the butter has melted, fry small amounts of the batter. (It’s easiest to measure out the batter by putting it in a squeezy bottle). Keep the butter topped up in the frying pan as you make each batch of blinis.

Top the blinis with a fried quail’s egg and caviar (as pictured), smoked salmon pate, cheese and chutney, or with figs, ham and mascarpone.