4 Serves
67 Mins
Prepare the blini batter by mixing buckwheat flour, milk, and yeast in a bowl, then allow it to rest and rise for 40 minutes.
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JapaneseVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
68 µg / 400 µgCalcium
108 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
108 mg / 420 mgPhosphorus
182 mg / 1,250 mgPotassium
410 mg / 4,700 mgSodium
106 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
3 g / 28 gSugar
24 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Heat olive oil in a frying pan over medium heat.
Add the sliced champignons to the pan and sauté until golden brown, then season with salt and pepper.
Cook the blinis in a separate pan until golden on both sides, then serve topped with the sautéed mushrooms.
20
g32
g33
g
American
Japanese