Millet Blinis

Stir the millet flour well with the milk, a pinch of salt and the honey. Heat briefly and leave to swell at room temperature for about 3 hours.

Separate the eggs. Stir the egg yolks and the cooked millet into the millet milk. Whip the egg whites until stiff and fold them in.

Heat some clarified butter in a frying pan. Bake four blinis, each about 6 cm in diameter, in it, one after the other. Before turning, sprinkle a little green pepper and chives evenly on the still moist surface.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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