Carrot and orange blinis with green olives
Ingredients
For
4
personnes
- 4 carrots
- 50g pitted green olives (such as the Picholine or Lucques varieties, for example)
- The zest and juice of half an orange
- 130g of wheat flour
- 130g cornflour
- 1 sachet of baking powder
- 2 eggs
- 240 ml of lukewarm milk
- 95 ml of light crème fraîche
- 70 g of grated Gruyère
- 3 tbsp mild-flavoured olive oil + 1 tbsp mild-flavoured olive oil for cooking
- ½ tsp salt, pepper
Tip
When making your carrot and orange blinis, you can replace the orange with 1 tablespoon of lemon juice and add 1/2 teaspoon of cumin.
Instructions
- Wash and peel the carrots, then grate them. Cut the olives into thin rounds.
- Next, make a marinade with the olive oil (3 tablespoons) and the orange zest and juice, and mix it with the carrots. Leave to stand for 10 minutes.
- Meanwhile, mix the flours with the yeast, then add the milk, cream, beaten eggs, Gruyère, salt and pepper. Mix well to form a smooth batter.
- Add the marinated carrots (drained) and the sliced olives to the mixture. Mix well, then cover with cling film and leave to stand for 1 hour 30 minutes.
- Heat a little olive oil in a frying pan (preferably a blini pan) and spoon in a little batter (if using a standard frying pan, cook 5 to 6 blinis at a time, arranged in several small piles). Cook for 2 minutes on one side, then 1 minute on the other.
- Serve as an aperitif on its own or with spreads for those with a sweet tooth (such as cream cheese)!
Tip
When making your carrot and orange blinis, you can replace the orange with 1 tablespoon of lemon juice and add 1/2 teaspoon of cumin.
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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