Ingredients:​

• 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. 

Method:

• 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.