Blinis with raspberries

Port Wine Recipe: Blinis with Raspberries

Enjoy with Sandeman Porto Fine Ruby Ingredients
  • 150 g of flour
  • 2 teaspoons of yeast
  • Salt (to taste)
  • 1 tablespoon of sugar
  • 4 eggs
  • 1 tablespoon of olive oil
  • Full-fat milk (to taste)
  • 2 teaspoons of butter
  • Raspberry coulis (to taste)
  • In a bowl, mix the flour, salt, yeast and sugar. Beat the eggs in another bowl, add the olive oil and the flour mixture. Add milk, little by little, until you have a thick batter.
  • Melt the butter in a frying pan and drop large spoonfuls of batter it, cooking about 2-3 minutes on either side. Reserve.
  • For the filling, whip the cream with the sugar until thick. Fold in the raspberries, keeping a few aside as a garnish.
  • Place one blini on the bottom, cover with raspberry cream filling, cover with a blini, then cream, and so forth for about 3 blinis per serving. Garnish with whole raspberries and the coulis.

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