CRACKD LENTIL BLINIS

CRACKD LENTIL BLINIS

By CRACKD

Average rating: 4.5 • Rated by 4 users

Servings: 1

Total time: 2 h 50 min

Preparation time: 2 h 30 min

Cooking time: 20 min

Cooking method: Cooking

Difficulty: Intermediate

Beautiful CRACKD Blini’s. The recipe only makes 30, so it’s a pity that there won’t be any left for anyone who comes round (not that they will this year)

Ingredients

BLINI

CRACKD The No-Egg Egg • 120 ml
Fresh yeast or 10g of dried yeast • 6 g
Plain flour, sifted • 175 g
oat milk, lukewarm • 142 ml
pinch of salt • 1 pinch
oat milk, tepid • 75 ml
Oatly crème fraiche (Half a tub) • 100 ml

Beluga Lentil caviar

black beluga lentils • 100 g
water • 475 ml
salt • 2 tsp
finely chopped capers • 2 tbsp
brine from the caper jar • 2 tbsp
Finely Chopped Chives • 1 pt
Sprigs of Dill • 1 pt
BLACK SALT • 1 pinch

Steps

BLINI

1

1. Make a thin paste out of the yeast and 100g of the sifted flour diluted with the lukewarm Oat milk.

2

2. Leave this paste to ferment for two hours in a warm room atmosphere, and then add the rest of the flour (75g), the CRACKD The No-Egg Egg, a pinch of salt, the tepid milk and mix together lightly.

3

3. Let the mix ferment for half an hour and cook in a non-stick pan with a little heated oil and spoon into dollops and cook the same way as you would pancakes.

CAVIAR

1

1. Rinse the lentils and put them in a small pan with the water. Bring to a gentle simmer, cover, and cook for about 20 minutes, or until the lentils are soft.

2

2. Drain the cooked lentils and place them in medium bowl. Add the salt, black pepper capers, and caper brine. Mix well and refrigerate for a minimum of 2 hours

TO SERVE

1

Simply cook the blinis and place onto a serving platter Leave to cool slightly then spoon a little of the crème fraiche onto each blini, then spoon over a teaspoon of the Lentil caviar and garnish each blini with chopped chives and a little sprig of dill.

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