- Yield: 12-15
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Cut the potatoes in cubes. Boil in water. Mash them. Season.
- Whisk eggs whites to firm/ stiff peaks.
- Let it cool down and add the yolks and flour. (you don't want the heat of the pure to cook the yolks or flour). Mix together.
- Fold the egg whites to the pure. Important. When adding egg white you don't want to lose the airiness so don't stir them, fold them into the batter following this procedure. Hold the bold on one hand. With the other, pull a large rubber spatula towards you and turn it to bring some mixture over the whites. Bring the spatula straight down into the whites, cutting down through the center of the mixture.
Give the bowl a quarter turn from time to time. Gently fold the whites about 10 to 15 times, until the whites and yolk mixture are combined. Don’t overblend, or the whites will deflate!
- To cook one blin (the singular of blinis), heat a non stick large frying pan. Melt one spoon of butter and spread it across the pan surface. Remove from. With the help of a spoon or a laddle, form circles of same diameter (my preference is 3 1/2" / 9 cm). Don't make too many at the same time and keep room in between them. Return the pan to the heat immediately. Cook over mid to low heat for a couple of minutes until browned and turn around. The second side should take less time. Repeat the operation until you are out of mixture.
Let them cool down and serve with your filling of choice. Pictured here one: creme fraiche and caviar blinis and tuna tartare. blinis
You can buy regular blinis or make this version with potato, which are much tastier. Great with creme fraiche, caviar, tuna tartare among other great stuff!Add to Favourites