Go Back
+ servings
Print Recipe Pin Recipe
No ratings yet

Buckwheat Blinis with Salmon Roe and Crème Fraîche

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 18 pancakes

Ingredients

  • 1/3 cup buckwheat flour
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup plus 2 tablespoons whole milk
  • 1 extra-large egg
  • 4 tablespoons unsalted butter divided
  • 4 - 6 oz. salmon roe or 1/2 lb thinly sliced smoked salmon
  • 1/4 cup crème fraîche or sour cream
  • Chives minced, for garnish

Instructions

  • Combine both flours, baking powder, and salt in a bowl. Melt 1 tablespoon of butter and set aside. In a separate bowl, whisk together the milk, egg, and the melted butter, then whisk into the flour mixture until just combined. Heat 1 tablespoon of butter in a medium saute pan on medium-high heat and drop the batter into the hot skillet, 1 tablespoon at a time (using a tablespoon measure makes this very easy). Cook over medium heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until lightly brown. Repeat with the remaining batter adding butter as necessary. Set aside.
  • To serve, top the blini with a small dollop of creme fraiche and spoon on a little caviar. Sprinkle with chives and serve.
Tried this recipe?Mention @NerdsWithKnives or tag #nerdswithknives!