Jerusalem Artichoke Blini
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 grams flour
- 200 ml milk
- 1 teaspoon, heaped baking powder
- 2 egg (s)
- 120 g Jerusalem artichoke
- 0.5 teaspoon ½ rosemary, dried, ground
- some pepper
- some rapeseed oil
Print Recipe
Pin Recipe Instructions
- Peel the Jerusalem artichoke and cook in a saucepan with water until soft.
- Mix the flour, milk, baking powder and egg yolk with a mixer to a smooth dough. Let the dough rest for 30 minutes, then season with rosemary and pepper.
- Cut the Jerusalem artichoke into very small cubes or mash it with a fork (depending on how well the baby is already eating) and add to the batter. Beat the egg white until stiff and fold into the dough.
- Heat a pan with a little rapeseed oil. Portion the dough in the pan with a spoon. Bake the blini until golden brown on both sides. Replenish oil as needed.
- Serve immediately, otherwise the blini will collapse.
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