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Buckwheat Blinis with Crème Fraiche and Caviar

Food Network Canada
YIELDS
24 servings
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Ingredients

Buckwheat Blinis with Crème Fr

cup warm milk
½
tsp honey
1
pkg dry yeast
2
Tbsp melted butter, cooled
½
cup flour, plus
2
Tbsp flour
¼
cup buckwheat flour
1
pinch salt
2
egg, whisked together
vegetable oil, for frying
1 50
g can caviar, preferably Sevruga

Creme Fraiche

1
cup 35% cream
juice from half a lemon
¼
cup sour cream
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Directions

Step 1

Combine milk, honey and yeast in a medium bowl. Stir until blended. Let mixture stand until foamy, about 10 minutes. Stir in cooled butter.

Step 2

In another medium bowl combine flours, salt and baking powder. Make a well in the centre and stir in milk mixture until blended. Without stirring vigorously, blend in whisked eggs just until combined. Cover and let rise at room temperature for about 1½ hours or until doubled in volume.

Step 3

Heat a blini, crepe pan or skillet over medium high heat. Using a paper towel, coat pan with vegetable oil. Pour about 1 tsp. batter in the pan and cook for about 1 minute. The blini should be golden brown. Flip over and brown other side. Repeat with remaining batter.

Step 4

Serve blinis topped with a spoonful of crème fraiche (recipe follows).

Step 5

In a small bowl combine the cream, lemon juice and sour cream. Stir well. Cover with plastic wrap and let stand at room temperature for 2 to 3 days or until mixture resembles loose sour cream.

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