- 100g/3½oz plain flour
- 1 tsp baking powder
- 200ml/7fl oz whole milk
- 2 free-range eggs, separated
- 2 Jerusalem artichokes, peeled and cooked until tender, chopped
- 1 tsp chopped fresh rosemary
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 25g/1oz blue Brie, roughly chopped
- 1 small handful rocket
- 1 tbsp walnuts, chopped
- Sift the flour and baking powder into a bowl and mix in the milk and egg yolks to make a thick batter.
- Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Gently fold the egg whites into the batter along with the artichokes, rosemary and seasoning.
- Heat the oil in a blini pan or small frying pan and fry large spoonfuls of the mixture for 2-3 minutes on both sides, or until golden-brown and crisp all over.
- Serve with the cheese, rocket and walnuts scattered on top.