Buckwheat blini with chard and gruyere

Ingredients:

100g buckwheat flour

Pinch salt

egg

300ml milk

25g melted butter

For the top:

4 eggs

400g chard

100g finely grated gruyere per person

Method:

Make the batter by putting the flour and salt in a mixing bowl
Add the egg and whisk in the milk a little at a time
Whisk into a smooth batter
Leave to rest for about an hour
Meanwhile remove the stalks from the chard and steam until tender
Cool and squeeze out any of the excess liquid
Chop the leaves
Stir the melted butter into the batter
Lightly oil (with sunflower oil) a heavy frying pan and heat
Put in a good tbsp of batter to cover the surface
Cook for about a minute then turn over
Crack an egg in the centre
Sprinkle ¼ of the chard and cheese over the blini
Season with salt and pepper
When the underside is golden, use a spatula to lift so you can turn four corners in to make a square
Repeat to make another three blinis

Original Source:

Izzy Silvester