Sweet potato blini with cumin & sesame crème fraîche

Blinis

• 100 g buckwheat
• 500 g water
• 300 g sweet potato peeled, cut into pieces (2 cm)
• 1 lemon juice and zest, peeled in strips (1 x 4 cm), no white pith
• 5 sprigs fresh thyme leaves only
• 50 g unsalted butter plus extra for frying
• 300 g full cream milk
• 1 egg
• 20 g extra virgin olive oil
• 1 tsp baking powder
• 1 tsp sea salt flakes
• ½ tsp fresh ground black pepper

Crème fraîche with cumin

• 200 g crème fraîche
• 1 tsp ground cumin
• 1 tbsp tahini
• ½ tsp salt
• 1 tbsp black sesame seeds to serve
• 12 fresh chives finely chopped, to serve