Goat Cheese Blinis
Ingredients
- 200 gWheat flour (sifted)
- 250 mlWhole milk (lukewarm)
- 15 gFresh baker's yeast (crumbled)
- 2 pcEgg (whites and yolks separated)
- 30 gUnsalted butter (melted for the pan)
- 150 gPlain spreadable goat cheese (at room temperature)
- 50 mlCream (liquid)
- 1 tbspChives fresh (finely chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A supple batter that bubbles during cooking, topped with a smooth and fresh goat cheese cream. The contrast between the warm blini and the cheese provides a satisfying bite.
- 1
Warm the whole milk without boiling it. Dissolve the fresh baker's yeast in it. Let it rest for 10 minutes until a light foam appears on the surface.
- 2
In a mixing bowl, combine the wheat flour and salt. Make a well, add the egg yolks and the yeast-milk mixture. Whisk from the center outwards to avoid lumps. The batter should be smooth and coat the spoon.
- 3
Let the batter rest for 1 hour at room temperature. Just before cooking, whip the egg whites until stiff peaks form and fold them in gently with a spatula to keep the structure light.
- 4
Heat a pan with butter. Pour small ladles of batter. When bubbles pop on the surface and the edges set, flip them. The side should be golden and the texture spongy.
- 5
Loosen the spreadable goat cheese with the cream. Add the chopped chives and pepper. Whisk until you get a silky consistency that holds on a spoon.
Frequently asked questions
How do you get this dish right?
- Do not overwork the batter after adding the milk to avoid making it elastic.
- The pan must be very hot before pouring the batter to immediately sear the bottom.
- If the goat cheese cream is too firm, add a spoonful of milk to loosen it.
How long does this dish keep?
The blinis can be kept for 2 days in the fridge in an airtight container. Reheat them quickly in a pan without fat.
