CREPES AND BLINI AND CAVIAR | 167 ¼ tsp turmeric, for color (Optional) 3 Tbs aquafaba (liquid from canned chick peas) 2 Tbs vegan margarine melted or canola oil ¾ cup unsweetened soy milk (more if needed to thin the batter) CURRIED SOUR CREAM ½ cup vegan sour cream 2-3 tsp mild curry powder Fresh dill fronds for garnish Stir the curry powder into the sour cream and stir. This can be made a day or two ahead and kept covered in the refrigerator. I think the flavor improves with time. BLINI Whisk together the flours, sugar, baking powder, baking soda and salt. Add the turmeric now if you opt to use it. In another bowl whisk the aquafaba until it begins to froth. Just a little foam on the top is all we are looking for, about three minutes by hand. Now stir in the melted margarine and the soy milk. Pour the liquid ingredients into the bowl with the dry ingredients and stir to combine. If too thick then add a bit more soy milk. Heat a heavy bottomed non-stick pan over medium and add a teaspoon of oil, swirl to coat, or brush to coat. When the pan is nice and hot, spoon in tablespoon portions of the batter until you have about 6 blini going in the pan. Cook about 1 minute until you see little bubbles on the surface and then flip. Cook another 45 seconds and remove from pan. Cook all the batter. To use right away: arrange the blini on a platter and top each with a tiny dollop of curried sour cream and a tiny frond of dill. You can freeze them after cooking and defrost and warm to room temperature as needed. NOTE: To make vegan sour cream see recipe “Vegan Sour Cream”. Alternative also has a very good sour cream. To make it sour you need to add a few drops of lemon juice.
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