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Courgette blini

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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Repeat with the remaining batter (only re-oil the pan, if necessary).
  5. Serve at room temperature.