Strawberry salsa on buckwheat blinis with strawberry-infused honey

Strawberry salsa on buckwheat blinis with strawberry-infused honey

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  • 8 - 10
  • Easy
  • 25 minutes
  • 20 minutes
  • Cloof Dusty Road Dry Rosé 2005


  • For the buckwheat blinis:
  • 1 cup full-cream milk
  • 2 free-range eggs
  • 2 teaspoons sugar
  • 1/3 cup cake flour
  • 3 tablespoons buckwheat flour
  • 1 teaspoon instant yeast
  • 2 tablespoons butter, melted
  • Pinch salt
  • For the strawberry salsa, mix together:
  • 250 g strawberries, hulled and chopped
  • For serving:
  • Crème fraîche
  • Strawberry-infused honey

Cooking Instructions

To make the blinis: Heat the milk to lukewarm. Blend with the eggs, sugar, flours, yeast and butter. Cover and leave to stand for about 20 minutes.
Drop large spoonfuls of the mixture onto a buttered, non-stick frying pan and cook on both sides melted over a medium heat until browned.

To serve: Top each blini with crème fraîche and strawberry salsa. Drench with strawberry-infused honey.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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