Prepare the blini mixture: place the milk and the cream in a saucepan to warm.
Separate the eggs. Mix together the plain flour and the buckwheat flour. Add the egg yolks to the flour and mix together.
Mix the yeast into the warm milk and cream and then gradually add this mixture to the egg yolks and flour.
Mix to a smooth batter and then cover with cling film, pressing the cling film on to the surface of the batter to prevent a skin forming. Leave to rest for 1 hour.
Whilst the batter is resting, roughly chop the walnuts.
Place the roquefort in a bowl and use a fork to break it into small pieces. Add the cream and the chopped walnuts to the bowl and mix together. Season with pepper and then chill in the fridge.
Whisk the egg whites to stiff peaks and then fold into the rested blini batter. Add the sugar and salt.
Cook the blinis in a wide based frying pan. Add spots of oil to the pan, leaving enough space between each spot of oil to cook the individual blinis. Pour a spoonful of blini batter onto each spot of oil. Cook the blini for 1 minute on each side or until golden brown.
Spread the roquefort cream on to the blinis to serve.
«Serve the blinis with the topping of your choice - cream cheese and salmon is another classic combination.»