Classic Caviar Blini
Traditional buckwheat blini with crème fraîche and glistening caviar - the ultimate luxury bite
Ingredients
- 0.5 cupall-purpose flour
- 0.5 cupbuckwheat flour
- 1 tspbaking powder
- 0.5 tspkosher salt
- 1egg
- 0.75 cupmilk
- 2 tbspbutter(melted, plus more for pan)
- 0.5 cupcrème fraîche
- 2 ozcaviar(or salmon roe for budget option)
- 2 tbspfresh chives(finely minced)
📝 Make Ahead
Blini can be made 2 days ahead. Assemble with toppings just before serving.
Instructions
- Whisk both flours, baking powder, and salt in bowl
- Whisk egg, milk, and melted butter in separate bowl
- Combine wet and dry ingredients, stirring just until mixed
- Let batter rest 10 minutes
- Heat buttered griddle over medium heat
- Drop batter by tablespoons to form 2-inch rounds
- Cook until bubbles form, flip, cook until golden
- Let blini cool to room temperature
- Top each with small dollop of crème fraîche
- Add small spoonful of caviar - about 1/4 teaspoon per blini
- Garnish with chives
- Serve immediately
💡 Pro Tips
Never use a metal spoon with caviar - it imparts a metallic taste. Use mother of pearl, bone, or plastic spoons. Keep caviar cold until the moment of serving. Salmon roe (ikura) is a delicious and more affordable alternative. The blini should be room temperature; cold blini mute the caviar's flavor.
📜 History
Caviar and blini is the quintessential Russian celebration food, traditionally served for holidays and special occasions. The tradition dates back centuries when sturgeon from the Caspian Sea were plentiful. Today, caviar remains synonymous with luxury and is particularly associated with New Year's Eve celebrations worldwide.