![Blini](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2021-01/INTERFEL_blinis-2.jpg?itok=bH-Tf4JS)
This recipe is just as good for a late snack, handheld appetizer, or quick weeknight dinner.
Preparation time
Ingredients For
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x 2
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150 g
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x 2
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10 g
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200 ml
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1 pinch
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Preparation
1
Dissolve the baker’s yeast in two tablespoons of warm milk.
![](/sites/tastefrance.com/files/2021-01/INTERFEL_Blinis--3.jpg)
2
Pour the flour into a mixing bowl, make a well in the middle and add the salt, egg yolks and the yeast to the well.
![](/sites/tastefrance.com/files/2021-01/INTERFEL_Blinis--6.jpg)
© ©ContentLAB Studio
3
Mix vigorously, gradually adding the milk.
Leave to rest at room temperature.
![](/sites/tastefrance.com/files/2021-01/INTERFEL_Blinis--8.jpg)
© ©ContentLAB Studio
4
Whisk the egg whites until they are stiff, then gently incorporate them into the mixture.
![](/sites/tastefrance.com/files/2021-01/INTERFEL_Blinis--9_0.jpg)
© ©ContentLAB Studio
5
Peel and finely slice the onions.
Sauté 2 or 3 onion slices in a pan with butter, keeping them well apart.
![](/sites/tastefrance.com/files/2021-01/INTERFEL_Blinis--14.jpg)
© ©ContentLAB Studio
![](/sites/tastefrance.com/files/2021-01/INTERFEL_Blinis--16.jpg)
© ©ContentLAB Studio
6
Turn the onion rings over and cover with a spoonful of blini batter. Leave to cook for 2 minutes, then turn the blinis over and cook until golden.
![](/sites/tastefrance.com/files/2021-01/INTERFEL_Blinis--18.jpg)
© ©ContentLAB Studio