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Breville® Crêpe Maker Buckwheat Blinis

Everyone has their favourite don’t they? Lemon and sugar. Banana and chocolate. Ham and cheese. The Breville® Crêpe Maker is for those and so much more. Use yours to indulge in our Buckwheat Blinis and serve with smoked salmon and crème fraiche.

How it’s done

  1. In a bowl, sift both buckwheat and plain flour together, add the salt and sprinkle in the yeast.
  2. In a pan, gently heat the milk and crème fraiche so the milk is warm, but not hot. Remove the milk from the heat.
  3. Separate the egg whites and the egg yolks. You will need the egg whites later, so don’t throw away! Then whisk in the egg yolk to the milk.
  4. Whisk the mixture into the flour until you have a thick batter. Cover the batter with a cloth and leave it for an hour. The blini mixture will now be sponge-like.
  5. In a bowl, mix the egg whites until they form stiff peaks and then gently fold into the batter. Cover and leave for another hour.
  6. Brush your Breville® Crêpe Maker with melted butter and turn on the heat to setting 4.
  7. Spoon 1 tbsp of batter onto the plate and then top with another ½ tbsp. The mixture won’t spread out much, so this amount of mixture will create a blini that is about 10cm (4 inches) in diameter.
  8. After about 40 seconds, flip the blini over and cook for approximately 30 seconds.
  9. Transfer the blini to a cooling rack and then repeat the process, covering the plate in melted butter each time before spooning on the batter. You should get about 20 blinis from the mixture.
  10. Wrap the blinis in foil and place them in a pre-heated over for 10 minutes at 140 °C (gas mark 1).
  11. Serve the blinis on warm plates topped with crème fraiche and smoked salmon.
Prep Time
120m
Cook Time
15m
Servings
20
Skill level: Moderate

What you'll need

  • Butter for cooking
  • 40g buckwheat flour
  • 125g strong white plain flour
  • ¾ tsp salt
  • 5g easy-blend dried yeast
  • 175ml whole milk
  • medium eggs, separated

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