- Prep Time: 15m
- Cook Time: 3m
- Ready In: 18m
This recipe was interpreted for the TIFF Food on Film screening of Babette’s Feast by Jason Bangerter of Luma.
- 4 Tablespoons Buckwheat Flour
- 1 Tablespoon All-Purpose Flour
- 1 Large Egg Yolk (preferably duck yolk)
- 1 Ounce Beer
- 1 Tablespoon Milk
- 2 Egg Whites
- Vegetable Oil, for shallow frying
- 3 Ounces Caviar
- Crème Fraîche or Sour Cream
Place both flours in large mixing bowl and combine well.
Place the egg yolk, beer and milk in a measuring jug. Whisk together, then gradually add to the flour, beating well until you have a smooth batter.
In a separate bowl, beat the egg whites until quite stiff then fold into the batter.
Heat enough oil in a large frying pan to just cover the base. Once hot, drop tablespoons of the batter into the oil making sure they are well spaced apart. Cook in batches for 2 to 3 minutes on each side until golden brown.
Serve topped with a spoonful of crème fraîche and garnished with caviar.