Blinis Demidoff

2013-04-23
  • Average Rating: (5 / 5)
  • 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.

Ingredients

  • 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

Method

Step 1

Place both flours in large mixing bowl and combine well.

Step 2

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.

Step 3

In a separate bowl, beat the egg whites until quite stiff then fold into the batter.

Step 4

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.

Step 5

Serve topped with a spoonful of crème fraîche and garnished with caviar.


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