75 minutes
2 minutes
Appetizer
Blini batter:
2 cups yogurt
2 cups of flour
2 eggs
1 teaspoon of baking powder
Filling:
Red meat radishes
1 marinated yellow pepper and 1 red pepper
3 kumquats
1 Boursin® puck
Dill
In a bowl, combine the yogurt, flour, baking powder. Add eggs and whisk until smooth. Cover with a cloth or plastic wrap. Let rest for about 1 hour in a warm and humid place.
In a lightly buttered non-stick skillet, pour a little batter at a time to form small pancakes, about 5 cm (2inches) in diameter. Cook for about 1 minute or until small bubbles form at the surface. Turn them over and cook for about 1 more minute. Repeat with the remaining batter.
Garnish each blini with some Boursin® cheese of your choice. Top with slices of radishes, speck or marinated peppers, kumquats and drill. Place a second Blini on top and use a bamboo skewer to keep things in place.