Sweet blinis with blackberry and crème de cassis sauce recipe
Pretty little blini pancakes, topped with a crème de cassis sauce and double cream for extra indulgence.
Use the leftover batter to make more blinis for breakfast the next day with honey or jam!
Ingredients
- 300 ml milk
- 30 g sugar
- 1 sachet (7g) fast action yeast
- 100 g buckwheat flour
- 100 g plain white flour
- 1 egg, separated
- 1 knob of butter
- 1 splash mild oil for frying
- 1 cup double cream for serving (whipped to soft peaks)
- 10.6 fl oz milk
- 1.1 oz sugar
- 1 sachet (7g) fast action yeast
- 3.5 oz buckwheat flour
- 3.5 oz plain white flour
- 1 egg, separated
- 1 knob of butter
- 1 splash mild oil for frying
- 1 cup double cream for serving (whipped to soft peaks)
- 1.3 cups milk
- 1.1 oz sugar
- 1 sachet (7g) fast action yeast
- 3.5 oz buckwheat flour
- 3.5 oz plain white flour
- 1 egg, separated
- 1 knob of butter
- 1 splash mild oil for frying
- 1 cup double cream for serving (whipped to soft peaks)
- 500 g blackberries
- 100 g caster sugar
- 1 lemon, juice only
- 5 tbsp Crème de Cassis
- 17.6 oz blackberries
- 3.5 oz caster sugar
- 1 lemon, juice only
- 5 tbsp Crème de Cassis
- 17.6 oz blackberries
- 3.5 oz caster sugar
- 1 lemon, juice only
- 5 tbsp Crème de Cassis
Details
- Cuisine: Russian
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- To make the blackberry & cassis sauce, put the blackberries, sugar and lemon juice in a saucepan, bring to a simmer and cook for a couple of minutes until the blackberries have started to soften.
- Remove the blackberries with a slotted spoon and set them aside.
- Add the Crème de Cassis to the blackberry syrup and simmer until reduced by half. Return the blackberries to the syrup. (The sauce can be made a day in advance).
- Put the milk and sugar into a saucepan and heat very briefly until luke warm (the sugar does not need to dissolve). Remove from the heat and stir in the yeast.
- Put the flours into a mixing bowl, make a well in the centre then add the milk mixture and the egg yolk and whisk until smooth.
- Cover with cling film and leave for an hour or so until the mixture has doubled in volume.
- Put the egg whites into a clean bowl and whisk to soft peaks then carefully fold the egg whites into the batter mixture with a metal spoon, taking care not to overwork it so it doesn’t lose its fluffiness – leave to rest for a further 15 minutes just to be sure.
- Melt the butter in a large frying pan over a medium heat. Add a few dessert spoonfuls of blini mixture to the pan (you should be able to do about 4-5 blinis at the same time in a large frying pan) and cook until bubbles appear on top and the underside is golden, then turn them over and cook until golden brown on both sides.
- Reheat the blackberry sauce until it is luke warm.
- Place a blini on each plate, top with a small spoonful of sauce, followed by another blini and more sauce. Place one more blini on the top of the pile, followed by a teaspoonful of whipped cream. Drizzle with a bit more syrup from the pan and serve immediately.
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