- 1 egg
- 60 g natural yoghurt
- 100 g buckwheat flour
- 50 ml milk
- 5 g baking powder
- 1 dash olive oil
- 1 pinch salt
- 150 g unsalted PDO Isigny butter at room temperature
- 50 g assorted seeds
- 1 quarter garlic clove
- 16 basil leaves
- 2 pinches sea salt
For the flavoured PDO Isigny Butter:
Mix the butter with the seeds, either in a food processor or in a mixing bowl with a whisk. Peel and crush the garlic, then add it to the butter mixture.
Wash and finely chop the basil and add it to the mixture with the sea salt. Mix everything again. Place the butter in a small jar and chill.
For the buckwheat blinis:
Put the natural yoghurt into a mixing bowl. Add the buckwheat flour, baking powder and pinch of salt.
Mix, then fold in the beaten eggs.
Beat together with a whisk, then gradually add the milk.
Heat a dash of olive oil in a non-stick pan. When it is really hot, drop a few small ladlefuls of buckwheat blini batter into the pan. When bubbles appear, turn the blinis over using a spatula. Allow to cook on the other side for 2 to 3 min.
Take the blinis off the heat and put to one side on a plate.
Continue the process until the blini batter has been used up.