Easy blini
Whip up fluffy blinis and top with crème fraîche and delicate smoked salmon for a simple and elegant canapé. To make ahead: Store without toppings in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Reheat before serving. Recipe and image from Bon App! by Isabelle Dunn (£30, Smith Street Books). Photography by Alan Benson
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Serves: 30
Ingredients
- 250g Greek-style yoghurt
- 150g Plain flour
- 2 Large eggs
- 1 tsp Baking powder
- ½ tsp Salt
- 1 tbsp Extra virgin olive oil (plus extra for greasing)
- Crème fraîche (optional)
- Smoked salmon (optional)
Method
Step 1
Whisk the yoghurt, flour, eggs, baking powder, salt and olive oil in a bowl until smooth with a drizzle consistency. If the batter is too thick, whisk in a bit more yoghurt.
Step 2
Grease a large non-stick frying pan with olive oil over medium heat. Add a teaspoon of batter to the pan per blini, leaving enough space for them to rise. Cook for 2 minutes on each side until golden.
Step 3
Serve warm with your choice of toppings, such as crème fraîche and smoked salmon.
