Quick blinis using the crepe maker
A new twist on the classic Russian blinis, which can be made in record time using a crepe maker.
TO MAKE THE BLINIS BATTER
Mix together all of the ingredients in a bowl until the batter has a smooth, even consistency. Add some poppy seeds to the batter.
Leave the batter to stand in the refrigerator for 1 hour.
TO MAKE THE FILLING
Cut some slices of cucumber and cut each slice in half. Make a home-made tzatziki or use a ready-to-use dip.
COOKING BLINIS ON THE CREPE MAKER
Preheat your crepe maker to 210°C-220°C.
Lightly grease the plate with oil using the greaser pad.
Using a dessert spoon, drop small spoonfuls of the batter onto the crepe maker. When the batter starts to bubble and the edges start to curl up, flip the blinis over and cook for another 30 seconds to 1 minute, depending on the size of the blinis.
Chef’s tips and suggestions :
The ingredients are measured using a yoghurt pot. You can top the blinis with tzatziki and cucumber. For a sweeter version, add a raw beetroot baton on top.