Project Description

  • 4 persons

  • 15 minuten

Graffiti aubergine blini with old cheese


  1. Put the buckwheat flour, flour, yeast and lukewarm milk in a bowl. Thoroughly mix and then cover bowl with cling film. Leave the bowl aside for 90 minutes at room temperature.
  2. Add the egg yolk and the sugar and remix until you have a smooth batter. Leave the batter aside to rest again for approximately 60 minutes.
  3. Beat the egg white and salt until foaming then carefully fold it into the batter.
  4. Slice 16 3 mm thick Graffiti aubergine discs. Insert a cheese slice between each pair of discs and bake in a blini pan. Put 3 to 4 tbsp of the mixture in the pan and bake the blini until golden brown on both sides.
  5. Serve the Graffiti aubergine blinis on a warm plate topped with a spoonful of cream cheese, scroll of ham and cress and/or herbs.


  • 2 Graffiti aubergines

  • 8 slices cured ham

  • 8 tbsp cream cheese
  • Cress and/or herbs
  • 100 grams flour
  • 50 grams buckwheat flour
  • 4 grams dried yeast
  • 250 ml full cream milk, 30 degrees
  • 1 egg yolk
  • 1/2 tsp sugar

  • 1 egg white

  • 1/2 tsp salt

  • 2 tbsp butter

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