For something different, these buckwheat blinis make great canapés.

Serve with pesto or smoked salmon, the options are endless.

Ingredients

160ml milk

20 g butter

150g buckwheat flour, sifted

4 g (1/2 sachet) dry instant yeast

1 teaspoon caster sugar

¼ teaspoon salt

1 egg, separated

Method

Place milk and butter in a small saucepan over medium to low heat.  Heat until butter just melts and mixture is warm.

In a bowl, combine flour, yeast, sugar and salt.  Make a well in the middle.  Lightly beat egg yolk and add to flour mixture.  Gradually add warmed milk mixture, whisking constantly to form a smooth thick batter.  Cover and stand in a warm place for 1 hour or until mixture has doubled in size.

In a small bowl, whisk egg white until firm peaks form.  Gently fold through flour mixture.

Heat crepe maker to medium heat.  Brush with a little extra melted butter.

Using 1 tablespoon of batter per blini, cook blini until golden and cooked through.