- 200 ml milk
- 2 x egg(s)
- 120 ml yogurt
- 1 g salt
- 20 ml oil
- 100 g all-purpose flour
- 100 g wheat flour
- 1 x egg white
Mix the wheat flour and eggs in a bowl, gradually mix in the milk and then salt.
Leave the dough for approx. 10 minutes. Pour the dough through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.
Heat the oil in a coated pan and put some dough in the pan using the iSi Whipper. Fry the blinis on both sides for one minute each until golden brown.
Best served warm with sour cream, caviar and smoked salmon.
The dough stays fresh for up to one week in the iSi Whipper. The dough can be prepared the day before and the blinis fried and served quickly for breakfast or brunch.
Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other, and shake vigorously after each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.