Buckwheat Blini with Three Different Dips

Sift wheat and buckwheat flour into a large enough bowl. Separate the eggs. Melt yeast in 200 ml lukewarm milk. Melt the butter. Knead together with egg yolks, 1 pinch each of sugar and salt with the dough hook of the hand mixer until smooth. Cover and let rise in a warm place for 45 minutes.

2. pluck dill, chop and mix with sour whipped cream. Season with salt and pepper. Rinse apple, quarter, core and dice. Mix with juice of one lemon.

Cut chives into rolls. Rinse and dry shrimp. Mix cream cheese and 50 ml milk, add crabs, apple and chives, season with salt and season with pepper.

Stir vanilla yogurt, vanilla sugar, sour cream or crème fraiche and orange juice, form decorative with currant jam in a bowl. Arrange crab and dill dip also in dessert bowls.

5. beat the dough well with a wooden spoon. Whip egg whites until stiff and fold in. Bake 20 small blini in batches in hot oil in a non-stick frying pan. Add 1 tbsp. batter per blini to the pan and cook over medium heat until golden brown on each side.

1-2 minutes on each side until golden brown. Keep ready blini warm in the stove at 100 °C. Serve with the dips.

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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