Blinis, mushroom persillade and a dill cream sauce
Vegetarian, Salted, Vegetables and Fruits, Brunch
A garnish of mushrooms and parsley served on a thick, crispy and tender crêpe.
Served with a dill cream.
IngredientsRecipe for 12 Tapas
Preparation time: 45.00 min
In a mixing bowl, combine the flour, the baking powder, the icing sugar and the salt.
Wisk the milk and the eggs until smooth, add the melted butter, then mix again.
Incorporate your dry ingredients into your milk mixture, mixing and folding with a whisk. Once homogenous, let the mixture rest for at least 10 minutes.
Add a pad of butter to a frying pan on medium heat. Once the butter is melted pour out a small ladle full of blini batter. Once you see bubbles forming it is time to flip it until a nice golden color is acheived on both sides.
- Mushroom Persillade
Clean the mushrooms by wiping them with a damp cloth. Slice them.
In a hot skillet with vegetable oil, cook the mushrooms. Once they have nicely coloured, add the parsley and minced garlic. Season to taste.
- Dill cream
Mince the dill finely and combine with the sour cream. Season to taste.
Generously spread the dill cream on your blinis. Garnish with the persillade mushrooms.
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