For the blinis
- 350 g Le Moulin (multi-usage organic flour)
- 430 ml milk, lukewarm
- 2 large eggs
- 1 pinch of salt
- 1 tsp yeast (instant)
- Butter, to cook
For the toppings
- 1 block of foie gras
- Fig chutney
- A handful walnuts, roasted
- Fresh tarragon leaves
- Freshly ground pepper
- Sift the flour into a large bowl, add the yeast and mix.
- Separate the egg whites from the yolks. Beat the whites with a pinch of salt. Set aside.
- In a separate bowl, mix the milk and egg yolks. Gradually beat in flour and yeast with a mixer.
Cover the bowl and let the dough rise for 30 minutes at 35°C in the oven.
- Let the dough come to room temperature for a few minutes and fold in the beaten egg whites.
- Melt a tablespoon of butter in a frying pan over medium heat and place a generous tablespoon
of dough into the pan for each blini. When bubbles form on the surface, turn the blinis over with a spatula and cook until golden brown. Repeat with the remaining batter.
- Place the blinis on a plate, top with a spoonful of fig chutney and place a slice of foie gras on top. Add more chutney and garnish with a piece of toasted walnut, a tarragon leaf and sprinkle with freshly ground pepper. Serve and enjoy with a glass of Sauternes.