Name: Courgette blini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 eggs; 1 tbsp oil; 1 cup creme fraiche or sour cream; ½ cup milk; 1 tsp baking powder; 2 pinches of salt; 1 cup buckwheat flour; 2 medium courgette; 1 cup sparkling water

Courgette blini

27 Sep 2019

by Dinna

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

Proper blini is an ideal gluten-free snack or party nibble. This courgette blini can be served on its own for brunch or lunch to go with a salad or a bowl of soup. For party nibbles you might want to make them smaller, then add some toppings, such cream cheese, pate, smoked salmon or Prosciutto. These would make lovely finger food to accompany a glass of fizzy! They are ideal for picnics, trips and lunchboxes too.

Ingredients

2 eggs
1 tbsp oil
1 cup creme fraiche or sour cream
½ cup milk
1 tsp baking powder
2 pinches of salt
1 cup buckwheat flour
2 medium courgette
1 cup sparkling water

Instructions

Lightly whisk the eggs, then add the créme fraiche mixed with beaten eggs, oil and milk, flour, baking powder and salt. Mix with a hand-held blender.
Coarsely grate the courgette. Add it gradually to the batter, then add enough soda water to give a thick yet pourable batter. Rest for 30 minutes, if time allows.
Lightly oil a pancake pan, then heat it over medium heat. Using a small ladle, add 2-3 scoops to the pan, allowing them to spread out into circles (or use silicon pancake moulds for perfect disks). When the surface becomes bubbly and it’s no longer liquid, turn them over with a spatula and cook for another minute until golden. Transfer the blinis to a plate.
Repeat with the remaining batter (only re-oil the pan, if necessary).
Serve at room temperature.