Ingredients Jump to Instructions ↓

  1. 115g (3/4 cup) self-raising flour

  2. Pinch of salt

  3. 185ml (3/4 cup) milk

  4. 1 egg

  5. 40g (1/2 cup) coarsely grated vintage cheddar

  6. 2 tbs snipped fresh chives

  7. 2 x 200ml ctns creme fraiche

  8. 2 tbs basil pesto

  9. Melted butter, to grease

  10. 5 (about 50g) slices prosciutto, cut into thick strips

  11. Snow pea sprouts, ends trimmed, to serve

Instructions Jump to Ingredients ↑

  1. Sift the flour and salt into a large bowl. Make a well in the centre. Whisk together the milk and egg in a large jug. Add the milk mixture to the flour mixture, whisking constantly until a smooth batter forms. Add the cheddar and chives and stir until combined. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

  2. Meanwhile, whisk the creme fraiche in a medium bowl until it thickens slightly (do not overbeat or the creme fraiche will curdle). Carefully stir through the basil pesto. Cover with plastic wrap and place in the fridge to chill.

  3. Heat a large non-stick frying pan over medium heat. Brush the pan with melted butter to lightly grease. Drop six 1-teaspoonful quantities of the batter into the pan from the tip of the teaspoon, allowing room for spreading. Cook for 1-2 minutes or until bubbles appear on the surface and the blini are golden underneath. Turn and cook for a further 1-2 minutes or until golden. Transfer to a wire rack to cool. Repeat, in 5 more batches, with melted butter and the remaining batter, reheating the pan between batches, to make 36 blini.

  4. Arrange the blini on a large serving platter. Spoon the creme fraiche mixture among the blini. Top with the prosciutto and snow pea sprouts. Season with pepper to serve.


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