Rosemary and artichoke blini with melted Brie and toasted walnuts
Prep time less than 30 mins
Cook time less than 30 mins
From Ready Steady Cook
Sift the flour and baking powder into a bowl and mix in the milk and egg yolks to make a thick batter.
Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Gently fold the egg whites into the batter along with the artichokes, rosemary and seasoning.
Heat the oil in a blini pan or small frying pan and fry large spoonfuls of the mixture for 2-3 minutes on both sides, or until golden-brown and crisp all over.
Serve with the cheese, rocket and walnuts scattered on top.
- 100g/3½oz plain flour
- 1 tsp baking powder
- 200ml/7fl oz whole milk
- 2 free-range eggs, separated
- 2 Jerusalem artichokes, peeled and cooked until tender, chopped
- 1 tsp chopped fresh rosemary
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 25g/1oz blue Brie, roughly chopped
- 1 small handful rocket
- 1 tbsp walnuts, chopped
This link may stop to work if/when the BBC removes the recipes