Blinis with Caramelised Shallots, Creme Fraiche and Wild Rocket

Serves: 2
Prep time: 20min
Cooking time: 10min

100g self raising flour, sifted
100ml milk
1 medium egg, separated
salt and freshly ground black pepper
150g shallots, peeled
1 tbsp olive oil
handful of wild rocket leaves
2 tbsp creme fraiche


Place the flour in a bowl with the milk, egg yolk and salt and freshly ground black pepper. Whisk together to form a thick batter.

Whisk the egg white until it can just stand in peaks and fold into the batter mixture.

Lightly oil a frying pan or pancake pan and place spoonfuls of mixture into the pan, spreading slightly to form circles approximately 6cm in diameter.

Cook for 1 minute or until the underside is golden, turn over and cook the other side until golden. The mixture will make approximately 12 blinis.

Meanwhile, heat a 1 tbsp of olive oil in a small saucepan, add the shallots and cook gently for approximately 15 minutes until softened, and golden.

Serve 3 blinis on a warmed plate topped with caramelised shallots, wild rocket leaves and a spoonful of creme fraiche.

Add seasoning to taste.