For the blinis
• 40g plain flour • 125g strong white plain flour
• 1tsp salt • 5g easy-blend dried yeast
• 150ml crème fraiche • 175ml semiskimmed
milk • 2 eggs (separated) • 25g butter (melted)

Prepare the blini batter by sifting together the
flours and salt into a large mixing bowl, then
add the yeast.
Pour the crème fraiche and milk into a saucepan and heat together very gently. Remove from the heat and whisk in the egg yolks until smooth. Add to the flour mixture and whisk until you have a thick batter. Cover with a tea-towel and leave in a warm place for an hour, after which the batter will have become bubbly. Whisk the egg whites until they reach stiff peaks and fold into the batter. Brush a frying pan (non-stick preferably) with butter and heat over a medium heat until hot. Place four separate teaspoons of the batter into the pan, to give you four blinis, and cook them for barely 1 minute, then flip and cook the other side for 30 seconds. Transfer to a plate, cover with aluminium foil and keep in a warm place until ready to serve. Repeat the process to cook the remainder of the batter – if your pan is not non-stick, remember to brush it with a little more melted butter between blinis. Any unused blinis can be wrapped in foil and frozen. Serve with cream cheese, smoked salmon, Radnor Preserves’ Radnor Chilli Jam and sprigs of dill.