…and sugar for my honey…
170 g wheat flour
15 g baking powder
35 g sugar
200 g sweet corn, baked
250 ml whole milk
30 g butter
Make a puree with half of the corn, stain and set aside.
Mix together the flour with sugar and eggs.
Add milk, the corn puree and the remaining corn.
Cook on a hot, greased griddle.
Cook until brown on one side and around edge; turn and brown the other side.
Serve with honey.
Crepes wake up… and washed by the morning light the tablecloth stretches itself over the table.
140 g wheat flour
200 ml water
200 ml milk
30 g melted butter
25 g sugar
a pinch of salt
Blend everything until smooth, strain if necessary.
Dip a piece of paper towel in melted butter and use to brush base of a 16cm non-stick crepe pan over medium heat.
When hot, pour in just enough batter to cover the base.
Cook on both sides until golden brown.
Serve with jam, fruit, custard, ice-cream, cheese, chocolate, caramel…
Elegantly dressed… ceremoniously eccentric…
My exquisite wish:
- Delicious blini with the taste of the best “caviar”…
3 egg yolks
½ tbsp olive oil
3 dl warm milk
20 g yeast
2 g salt
75 g melted butter
250 g AP flour
3 egg whites
6 tbsp sugar
Dissolve yeast with warm milk.
In the mixer, with the dough hook attached, mix the flour with egg yolks, olive oil, warm milk, salt, butter and at last the previously dissolved yeast.
Whisk well until you have a thick batter, then cover the bowl with a clean cloth and leave it in a warm place for about 1 hour.
Whisk up the egg whites until they form stiff peaks and add the sugar.
Gently fold the meringue into the batter.
Cover with the cloth again and leave as before for another hour.
In a heavy-based pan in low heat with a bit of melted butter pour 1 tbsp of batter and let the blinis get golden brown on both sides.
…the first one usually doesn’t come up very well!
There are special blini pans that makes this process a lot easier, but a normal pan is also pretty good for this.
Traditionally, this russian “pancakes” are served with crème fraîche and caviar or smoked salmon. These I serve with red currants and sweetened greek youghurt.