Ingredients

Instructions

1. 1

   In a small bowl, whisk together the warm milk, instant yeast, and sugar. Let it sit for 5 minutes until slightly frothy.

2. 2

   In a large mixing bowl, combine the all-purpose flour, buckwheat flour, and salt.

3. 3

   Whisk the beetroot puree, egg yolk, and melted butter into the frothy yeast mixture.

4. 4

   Pour the wet ingredients into the dry ingredients and whisk until smooth. Cover the bowl with a clean towel and let it rest in a warm place for 30 minutes to rise.

5. 5

   While the batter rests, prepare the topping by mixing the crème fraîche and prepared horseradish in a small bowl. Refrigerate until needed.

6. 6

   In a separate clean bowl, beat the egg white until soft peaks form, then gently fold it into the rested beetroot batter to make it fluffy.

7. 7

   Heat a non-stick skillet over medium heat and lightly grease with a little oil or butter.

8. 8

   Drop tablespoons of batter into the pan to form small circles. Cook for about 1-2 minutes until bubbles appear on the surface.

9. 9

   Flip gently and cook for another minute on the other side until set.

10. 10

    Serve the warm blinis topped with a dollop of horseradish cream and a sprig of fresh dill.