- 2/3 cup (100g) plain flour
- 40g buckwheat flour (see notes)
- 1 tsp dry instant yeast
- 1/2 cup (125ml) milk
- 1/3 cup (80g) creme fraiche, plus extra to serve
- 1 egg, separated
- 30g unsalted butter, melted
- Caviar, salmon roe, chopped
- Hard-boiled egg, to serve
- Smoked salmon, to serve
- Beetroot relish, to serve
- Pickled red onion, to serve
- Chopped chives, to serve
- Chopped dill, to serve
- Step 1Sift flours, yeast and 1 tsp salt into a bowl. Make a well in the centre.
- Step 2Place milk and creme fraiche in a small saucepan over low heat and warm gently until lukewarm. Add milk mixture to the well in the flour mixture, along with the egg yolk, then stir until a soft dough. Cover with plastic wrap and set aside in a warm place for 1 hour or until small bubbles appear on the surface.
- Step 3Whisk the eggwhite until soft peaks form, then gently fold into the batter.
- Step 4Heat a large non-stick frypan over medium-low heat and brush with a little butter. In batches, using 1/2-1 tbs batter for each blini, add batter to the frypan, then cook for 2 minutes or until small bubbles appear on the surface. Turn and cook for a further 1 minute or until golden.
- Step 5Transfer to a plate while you cook the remaining blinis, brushing the pan with more butter in between batches.
- Step 6Place blinis on a serving platter, then serve with a selection of toppings for guests to assemble their own.
All nutrition values are per serve
Buckwheat flour is from selected supermarkets and health food shops.
Nutritional information excludes toppings.
- Author: Valli Little
- Image credit: Jeremy Simons
- Publication: Taste.com.au