Black Truffle and Cranberry Blini

Preparation: 10 minutes / Cooking: 25 minutes / Makes 15-20 / Vegetarian


  • 120g plain flour
  • 250ml whole milk
  • 1 large free range egg
  • 100g full fat cream cheese
  • Pinch of salt & pepper to season
  • 15 slices of TruffleHunter fresh black truffle
  • 2 tsp TruffleHunter fresh black truffle grated
  • 1 tbs TruffleHunter double concentrate black truffle oil
  • 15-20 freshly preserved cranberries (from a jar of sauce)
  • Small handful of fresh micro salad or cress
  • 40g unsalted butter cut into 4 portions


  1. Weigh out and sieve the flour into a large mixing bowl.
  2. Make a well in the flour, add the egg and the TruffleHunter Black Double Concentrate Truffle Oil , combine as best you can and add milk a little at a time to form a smooth batter.
  3. Heat a frying pan to a medium heat. Add ¼ of the butter (10g)
  4. Once the butter has melted, place 1 tbs of batter mix in the pan, repeat this action until all the mix is used, clean the pan in-between batches. Fry until golden.
  5. As each batch is finished cooking, set aside on a piece of kitchen roll on a plate or tray ready for decorating.
  6. To make the topping, add the grated TruffleHunter fresh black truffle and a pinch of salt and pepper to the cream cheese. Mix well.
  7. To finish, add an individual cranberry to each canape top with a fresh black truffle slither and a small amount of cress or micro salad.