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1
To make the blackberry & cassis sauce, put the blackberries, sugar and lemon juice in a saucepan, bring to a simmer and cook for a couple of minutes until the blackberries have started to soften.
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2
Remove the blackberries with a slotted spoon and set them aside.
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3
Add the Creme de Cassis to the blackberry syrup and simmer until reduced by half.
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4
Return the blackberries to the syrup.
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5
(The sauce can be made a day in advance).
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6
Put the milk and sugar into a saucepan and heat very briefly until luke warm (the sugar does not need to dissolve).
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7
Remove from the heat and stir in the yeast.
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8
Put the flours into a mixing bowl, make a well in the centre then add the milk mixture and the egg yolk and whisk until smooth.
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9
Cover with cling film and leave for an hour or so until the mixture has doubled in volume.
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10
Put the egg whites into a clean bowl and whisk to soft peaks then carefully fold the egg whites into the batter mixture with a metal spoon, taking care not to overwork it so it doesnt lose its fluffiness leave to rest for a further 15 minutes just to be sure.
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11
Melt the butter in a large frying pan over a medium heat.
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12
Add a few dessert spoonfuls of blini mixture to the pan (you should be able to do about 4-5 blinis at the same time in a large frying pan) and cook until bubbles appear on top and the underside is golden, then turn them over and cook until golden brown on both sides.
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13
Reheat the blackberry sauce until it is luke warm.
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14
Place a blini on each plate, top with a small spoonful of sauce, followed by another blini and more sauce.
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15
Place one more blini on the top of the pile, followed by a teaspoonful of whipped cream.
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16
Drizzle with a bit more syrup from the pan and serve immediately.
