40 minutes
1
Appetizer
1 Boursin Shallot & Chive
1 egg
50 g of milk
80 g of all-purpose flour
120 g of plain yogurt
1/2 tsp of baking powder
A pinch of salt
Strawberries
Start by separating the egg yolk from the egg white. With a folk, mix the yolk, milk and yogurt until the mixture is smooth and well combined.
In a separate bowl, sift the all-purpose flour then add the baking powder and salt. Combine the wet and dry ingredients until well combined.
Then chill the batter in the fridge for 30 to 60 minutes.
Wipe the egg white until stiff peaks and mix with the chilled batter. Use slow big movements to incorporate air into the batter.
Grease a non-stick pan with a little butter and warm the pan to a medium heat. When the pan is heated, spoon in a tablespoon of the batter* and let cook 1-2 minutes or until you see bubbles forming on the surface.
Place the blinis in a plate and let them rest for 3-5 minutes. Once cooled, decorate with a piece of Boursin Shallots and Chives, and a thin slice of strawberries.
*Depending the size of the pan will depend how many blinis can be cooked at the same time.
Start by separating the egg yolk from the egg white. With a folk, mix the yolk, milk and yogurt until the mixture is smooth and well combined.
In a separate bowl, sift the all-purpose flour then add the baking powder and salt. Combine the wet and dry ingredients until well combined.
Then chill the batter in the fridge for 30 to 60 minutes.
Wipe the egg white until stiff peaks and mix with the chilled batter. Use slow big movements to incorporate air into the batter.
Grease a non-stick pan with a little butter and warm the pan to a medium heat. When the pan is heated, spoon in a tablespoon of the batter* and let cook 1-2 minutes or until you see bubbles forming on the surface.
Place the blinis in a plate and let them rest for 3-5 minutes. Once cooled, decorate with a piece of Boursin Shallots and Chives, and a thin slice of strawberries.
*Depending the size of the pan will depend how many blinis can be cooked at the same time.