Jerusalem artichoke blinis with whipped cream and Espelette pepper

Jerusalem artichoke blinis with whipped cream and Espelette pepper Preparation time: 25 min Cooking time: 10 min Ingredients for 2 people: For the Jerusalem artichoke blinis: Single cream: 30 ml Flour: 20 g Milk: 30 ml Jerusalem artichokes: 250 g Egg: 1 For the whipped cream: Single cream: 60 ml Espelette pepper: 2 pinches Jerusalem artichoke blinis: Peel the Jerusalem artichokes. Boil them in boiling salted water. Drain them and mash them. Add the egg and flour. Loosen the mash with the milk and cream. Adjust the seasoning. In a greased and very hot frying pan, place small pancakes. Cook on both sides. Whipped Cream with Espelette Pepper: Whip the very cold heavy cream until it forms peaks. Season with salt and Espelette pepper. Serve the blinis warm with a spoonful of whipped cream. Enjoy!