For something different, these buckwheat blinis make great canapés.
Serve with pesto or smoked salmon, the options are endless.
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
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.