Buckwheat Blinis with Crème Fraiche and Caviar

  • serves 24
Christine Cushing
Christine Cushing


2 Ratings
Directions for: Buckwheat Blinis with Crème Fraiche and Caviar


Buckwheat Blinis with Crème Fr

⅔ 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


Buckwheat Blinis with Crème Fr

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.

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.

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.

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

Creme Fraiche

1. 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.

See more: Dinner, Rice/Grain, Appetizer, Eggs/Dairy, Party Favourites, European, Fish, Fry


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