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Blinis, mushroom persillade and a dill cream sauce |

Brunch, Vegetarian, Salted

A garnish of mushrooms and parsley served on a thick, crispy and tender crêpe.

Served with a dill cream.

Note

This recipe can be enjoyed as a vegetarian starter or as canapés for an aperitif.

Ingredients

Recipe for 12 Tapas

Blini batter

135 Gr

Flour

5 Gr

Baking powder

2 Pinch(es)

Salt

15 Gr

Icing sugar

130 Ml

Milk

2 Unit(s)

Egg

30 Gr

Melted butter

Mushrooms

225 Gr

Button mushrooms

2 Clove(s)

Chopped garlic

4 Sprig(s)

Chopped parsley

Dill cream

150 Ml

Sour cream

2 Sprig(s)

Dill

Preparation time: 45 min

Blinis

In a mixing bowl, combine the flour, the baking powder, the icing sugar and the salt.

Wisk the milk and the eggs until smooth, add the melted butter, then mix again.

Incorporate your dry ingredients into your milk mixture, mixing and folding with a whisk. Once homogenous, let the mixture rest for at least 10 minutes.

Add a pad of butter to a frying pan on medium heat. Once the butter is melted pour out a small ladle full of blini batter. Once you see bubbles forming it is time to flip it until a nice golden color is acheived on both sides.
Mushroom Persillade

Clean the mushrooms by wiping them with a damp cloth. Slice them.

In a hot skillet with vegetable oil, cook the mushrooms. Once they have nicely coloured, add the parsley and minced garlic. Season to taste.
Dill cream

Mince the dill finely and combine with the sour cream. Season to taste.
Plating

Generously spread the dill cream on your blinis. Garnish with the persillade mushrooms.