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POTATO BLINI PANCAKE

Ingredients for 4

  • 2 potatoes (e.g. Rooster potatoes) (approximately 400 g)
  • 250 ml semi-skimmed milk
  • 2 eggs
  • 2 spring onions
  • 40 g flour
  • 1 tbsp or 1 sachet baking powder
  • olive or rapeseed oil
  • salt and pepper
  • nutmeg

To serve:

  • Fresh cream cheese mixed with chopped chives
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Cooking time: 70 MIN
  1. Wash the potatoes. Steam or boil them for about 15 to 20 minutes then drain them.
  2. Peel and mash the potatoes to obtain a purée, set aside.
  3. Thinly slice the spring onions.
  4. Separate the egg whites from the yolks. Whisk the egg whites until stiff.
  5. Mix the mashed potatoes with the milk, flour, baking powder and spring onions. Then add the yolks until you obtain an even batter.
  6. Season with salt, pepper, and a pinch of nutmeg.
  7. Gently fold in the egg whites, stirring from the centre of the bowl. Heat a little oil in a frying pan.
  8. Pour a small ladle into the hot pan. Turn the blinis over when the edges are cooked, and the first side is nicely coloured and finish cooking.

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