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  1. Back to homepage
  2. Recipes
  3. Blinis with beluga lentils

Blinis with beluga lentils

Ȑ
Difficulty
ȑ
Time
65 min
&
Author
lorem ipsum

Ingredients

Servings:
Makes: 14

100 grams beluga lentils
1  mustard, medium-hot
1  oil
100 grams buckwheat flour
100 grams spelt flour, Type 1050
1 tsp. agave syrup
15 grams fresh yeast
3  yoghurt, plain
3  sunflower oil, for frying
200 grams sour cream
2  chives, per serving
  salt
  pepper

Instructions

STEP 1/6

Cook the lentils according to the package instructions and drain them in a sieve.

STEP 2/6

Stir together with mustard and 1 tbsp oil, then season with the salt and pepper.

STEP 3/6

Mix the different types of flours with a pinch of salt in a bowl.

STEP 4/6

Stir 250 ml of lukewarm water with agave nectar, yeast, and yoghurt until smooth and stir together with the flour using the double beater attachment to form a thick batter. Cover and let the batter rise for about 45 minutes, then stir the batter again.

STEP 5/6

Heat a coated pan. Add 1 tbsp of oil for each blini and bake the blinis in it one after the other over medium heat.

STEP 6/6

Season the sour cream with salt and pepper. Add some sour cream and lentils to each blini. Sprinkle the herbs on top and serve warm, immediately.


The recipe can of course be prepared for VEGANS with appropriate ingredient changes.
This recipe was prepared with Braun's MultiQuick 7 (MQ 7005B).
  1. Back to homepage
  2. Recipes
  3. Blinis with beluga lentils

Blinis with beluga lentils

Show me the recipe
Ȑ
Difficulty
ȑ
Time
65 min
&
Author
Show me the recipe
lorem ipsum
Servings:
Makes:14

Ingredients


100 grams beluga lentils
1  mustard, medium-hot
1  oil
100 grams buckwheat flour
100 grams spelt flour, Type 1050
1 tsp. agave syrup
15 grams fresh yeast
3  yoghurt, plain
3  sunflower oil, for frying
200 grams sour cream
2  chives, per serving
  salt
  pepper

Instructions

STEP 1/6

Cook the lentils according to the package instructions and drain them in a sieve.

STEP 2/6

Stir together with mustard and 1 tbsp oil, then season with the salt and pepper.

STEP 3/6

Mix the different types of flours with a pinch of salt in a bowl.

STEP 4/6

Stir 250 ml of lukewarm water with agave nectar, yeast, and yoghurt until smooth and stir together with the flour using the double beater attachment to form a thick batter. Cover and let the batter rise for about 45 minutes, then stir the batter again.

STEP 5/6

Heat a coated pan. Add 1 tbsp of oil for each blini and bake the blinis in it one after the other over medium heat.

STEP 6/6

Season the sour cream with salt and pepper. Add some sour cream and lentils to each blini. Sprinkle the herbs on top and serve warm, immediately.

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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