Fold the ricotta through the blini mixture. Heat a lightly greased, large non-stick frying pan over medium heat. Cook teaspoonfuls of the blini mixture, in batches, for 1–2 minutes or until bubbles appear on the surface. Flip and cook for a further 1–2 minutes or until golden. Allow to cool.
Place the pesto and oil in a bowl and stir to combine. Top the blini with the feta, tomato and watercress and spoon over the pesto oil to serve. Makes 40.