166 | CREPES AND BLINI AND CAVIAR SAUCE Bring a pot of water to a boil, add cauliflower and cook for about 8 minutes, until cauliflower is tender. Drain and cool a little. Add cauliflower and other sauce ingredients to a blender and blend until smooth. Transfer sauce to a saucepan and keep warm on low heat. MUSHROOM FILLING Heat 3 tablespoons of margarine over medium-high and add fresh sage. Cook for 3 minutes, stirring. Add the garlic and shallot; cook for about a minute until fragrant. Add the Herbs de Provence and red pepper flakes. Add mushrooms and reduce heat to medium low, cook while preparing crepes. Season with salt and pepper to taste. CREPE BATTER Add all batter ingredients to a bowl and whisk to combine. Set aside. Make the crepes: Oil a 17-19 cm non-stick skillet over medium high heat. Allow skillet to become fully heated before pouring in batter. Pour just under ¼ cup of the batter into the skillet, while swirling the skillet to even spread the batter over the entire flat surface of the skillet. Cook for two minutes without disturbing the crepe. Shake the skillet to loosen crepe, or use a rubber spatula to loosen sides and flip. Cook for another 30 seconds on the other side, then remove from pan, set aside and continue with the other crepes. Assemble crepes by spooning 2 tablespoons of the cooked filling onto one side of the crepe. Fold and roll it close. Pour sauce over it. BLINI WITH CURRIED SOUR CREAM https://www.sunnysidehanne.com/ Prep Time: 10 mins BLINI 2/3 cup all-purpose flour 1/3 cup buckwheat 1 ½ tsp sugar 1 tsp baking powder ½ tsp baking soda Pinch salt Serves: 6
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