We're living a Mediterranean-inspired lifestyle, putting our hearts and health first
225ml / just under half a pint of skimmed milk
200g light creme fraiche
75g buckwheat flour
150g strong white flour
1 7g sachet of dried yeast
2 eggs, separated
1 tbsp cholesterol spread
As toppings: More light creme fraiche, light sour cream, smoked salmon, caviar (if you're fancy/loaded) and fronds of fresh dill.
In a big bowl, sift in the flours and the yeast.
In a pan, over a low to medium heat, warm through the milk and creme fraiche. Once 'blood temperature' (that's such a sinister phrase, sorry!) whisk in the two egg yolks and add to the flour mixture.
Stir together well, cover with a clean tea towel and leave in a warm place for an hour.
In a separate bowl, beat the egg whites until fluffy and peaky. Using a metal spoon, fold into the flour mix. It should be bubbly and full of life.
Once well folded in, cover and leave for another hour.
When you're ready to make your blinis, heat a frying pan over a medium heat and add the cholesterol spread to melt down.
Dollop in little pats of the dough and allow to cook through before flipping over to cook the other side.
Allow to cool on a wire rack.
Once ready, top with your chosen toppings, adorn with a teeny frond of dill and serve. Ideally with ice-cold vodka.