Blinis with figs

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Blini’s are a kind of luxury poffertjes, delicious with a topping such as ham, mascarpone and figs


200 g buckwheat flour
250 ml milk
1 bag of instant yeast a 7 grams
2 eggs
pinch of salt
Butter for baking
4 small figs (can also use dried figs)
8 slices of dried ham (parma or serrano, for example)
125 g mascarpone
Cling film or tea towel


Heat the milk in a pan until it is lukewarm. Beat in the yeast with a whisk. Place the flour and a pinch of salt in a large bowl and add the milk. Stir with a whisk until smooth. Split the eggs. Beat the egg yolks into the batter and cover the bowl with a piece of cling film or a clean tea towel.
blini 01
blini 01

blini 01
Let rise for 30 minutes in a draft-free and relatively warm place. Beat the egg whites with a mixer to a firm foam. Fold the foam into the rise batter. Heat a little butter in one or more pans and spoon some of the batter into the pan (about 2 tablespoons).
blini 01
blini 01

blini figs 06
Fry the blinis over medium heat for 2 minutes on each side. Place them on a plate and let them cool slightly. Divide the ham slices in half and place a piece on each blini. Spoon a heaping teaspoon of mascarpone on top. Cut the figs into quarters and place a wedge on top of the blini.
Tip: You can eat the blinis hot or cold. You can bake the blinis a day in advance and cover with the topping later. It is best to serve them immediately after they have been filled.
In the original blinis recipe you use buckwheat flour, but you can also replace it with regular flour.

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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