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Buckwheat blinis with champagne cream cheese
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 178
  • Fat about 11g
  • Carbohydrates about 14g
  • Protein about 6g
This is needed
This is needed for 12 piece
Champagne cream cheese
  • 200 g double cream cheese (e.g. Philadelphia)
  • 3 tbsp sparkling wine (e.g. champagne)
  • 1 tbsp thyme, finely chopped
  • a little pepper
  • 80 g white flour
  • 120 g buckwheat flour
  • 0.5 tsp salt
  • 0.25 tsp sugar
  • 1 tsp dry yeast
  • 4 tbsp crème fraîche
  • 1 dl milk
  • 1 fresh egg yolk
  • 1 tbsp butter, melted, left to cool a little
  • 1 fresh egg whites
  • 1 pinch salt
  • clarified butter
  • 1 tbsp thyme
  • a little sea salt
  • 50 g smoked perch fillets (or smoked salmon), cut into pieces
  • 1 chioggia beets (approx. 160 g), thinly sliced
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And that's how it's done
And that's how it's done
Champagne cream cheese
Combine the cream cheese and sparkling wine using the whisk on a hand mixer, mix in the thyme and pepper, chill.
Mix the flour, salt, sugar and dried yeast in a bowl. Add the milk and all the other ingredients up to and including the butter, mix well with a wooden spoon. Cover the batter and leave to stand for approx. 1 hr. Beat the egg white with the salt until stiff, carefully fold into the batter. Preheat the oven to 60 °C and warm a plate.
Heat a little clarified butter in a non-stick frying pan, reduce the heat. Cook the blinis in batches, using approx. 1½ tbsp of batter per blini (approx. 5 cm in diameter), fry for approx. 3 mins. on each side, keep warm.
Spread the champagne cream cheese on top of the blinis, add the beetroot or fish, garnish with thyme. Season the beetroot blinis with salt.

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