Buckwheat blini with chard and gruyere

100g buckwheat flour
Pinch salt
300ml milk
25g melted butter
For the top:
4 eggs
400g chard
100g finely grated gruyere per person
  • Make the batter by putting the flour and salt in a mixing bowl
  • Add the egg and whisk in the milk a little at a time
  • Whisk into a smooth batter
  • Leave to rest for about an hour
  • Meanwhile remove the stalks from the chard and steam until tender
  • Cool and squeeze out any of the excess liquid
  • Chop the leaves
  • Stir the melted butter into the batter
  • Lightly oil (with sunflower oil) a heavy frying pan and heat
  • Put in a good tbsp of batter to cover the surface
  • Cook for about a minute then turn over
  • Crack an egg in the centre
  • Sprinkle ¼ of the chard and cheese over the blini
  • Season with salt and pepper
  • When the underside is golden, use a spatula to lift so you can turn four corners in to make a square
  • Repeat to make another three blinis
Original Source: 

Izzy Silvester