Homemade Blinis with Prawns & Wasabi Cream (traditional & Thermomix)
Fingerfood Thermomix Preparable beforehand International specialities
Mini soft fluffy pancakes with topping
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Ingredients:
Preparation:
For the traditional blinis, mix the flour and baking powder in a bowl, add the salt, egg yolk, warm milk and cream and mix well to obtain a smooth dough. Cover the mixture with a clean cloth and leave to rest for 1 hour.
_If you use yeast instead of baking powder, warm up the milk slightly, add the yeast, let it sit for 3 minutes and then add flour, egg yolks and salt. Yeasted batter gives the blini tang and depth of flavor but it is entirely up to you which version you prefer._
Beat the egg whites until stiff and gently fold into the batter.
To cook the blinis, heat a little butter in a non-stick frying pan over a medium- high heat. When hot and sizzling, drop in 3 - 4 tablespoons of the batter, spaced well apart, and cook until puffed up and bubbles appear on the surface. Personally I prefer using a piping bag without a nozzle to shape my blinis. Flip them over and cook for a few more minutes on the other side. Remove from the pan and let cool.
Mix the creme fraiche and wasabi paste together with a bit of salt in a small bowl until completely combined. Taste and add a little more wasabi paste if you like it hotter. Season to taste with salt only, cover and chill in the fridge.
To serve, spoon a little of the wasabi cream onto a blini, add 1 - 2 prawns and a little ginger, then decorate with a small chervil leaf.
Enjoy your meal!
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