Snacks

Gourmet Blinis with Creme Fraiche and Smoked Salmon Recipe

4.67 from 3 votes
Indulge in exquisite flavors with our Blinis recipe. Delicate, golden canvases of fluffy perfection bring pure bliss to every mouthful.
Small buckwheat pancakes, are fried and topped with crème fraîche and smoked salmon, served on a big silver platter.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Make our savory Gourmet Blinis, pour a glass of champagne or sparkling cider, and let the festive evening begin! Tangy crème fraîche and salmon are traditional toppers for these fancy bite-size pancakes, and they’re the ideal vehicle for caviar as well.

  • Buckwheat blinis have a satisfying earthy flavor, but they’re light in texture.
  • Because these treats contain yeast, they have a subtle, delightful tang.

I’m so excited about this recipe because who doesn’t love a pancake-like food cooked on a griddle until the edges are crispy and the middle is irresistibly tender? Check out our range of flippable favorites, from Perfect Buttermilk Pancakes, to our Easy Crèpes Recipe, to No-Fuss Flourless Oat Pancakes.

Table of Contents

Small buckwheat pancakes, are fried and topped with crème fraîche and smoked salmon, served on a big silver platter.

What are Gourmet Blinis with Crème Fraîche and Smoked Salmon?

  • Gourmet Blinis are small buckwheat pancakes, fried and topped with crème fraîche and smoked salmon.
  • While they’re often made with baking powder as a leavener, this recipe uses yeast. The slower rise gives these snacks a rich, deliciously complex flavor.
  • “Blin” comes from the Slavic word for sun. Since ancient times, these small round pancakes were traditionally eaten in February to mark the end of winter. Gradually, blinis were enjoyed at all religious holidays and family celebrations.

Tools You Need for Blinis

Key Ingredients for Blinis and Why

  • All-purpose flour

    • All-purpose flour, with a protein content of 11%, is perfect for giving blini enough structure while still having a tender and soft crumb.
    • Using a mix of all-purpose wheat flour and buckwheat flour gives them a lighter texture and more nuanced flavor.
  • Buckwheat flour

    • Buckwheat’s distinctive flavor gives blini a robust, slightly nutty taste.
    • Buckwheat is a common grain in Eastern Europe and Russia and is the traditional flour used in blinis.
  • Granulated sugar

    • Granulated sugar adds a touch of sweetness and contributes to the golden brown color.
    • Sugar feeds yeast, converting it into gas, making the blinis rise, making them lighter and airer.
  • Instant yeast

    • Yeast gives the blinis a deep flavor and a tangy note.
    • Instant yeast does not require sponging and gives a quicker, more efficient rise than active dry yeast.
    • Mix instant yeast with flour first to avoid direct contact with salt so the yeast won’t get deactivated.
    • If you use active dry yeast: for every teaspoon of instant yeast, use 1 ¼ teaspoons of active dry yeast. Bring the liquid in your recipe to blood temperature and mix in the active dry yeast. Let it sit at room temperature for roughly 5 minutes until foam forms on top.
  • Salt

    • Salt enhances the taste of the blinis and helps control the yeast activity, ensuring a proper rise.
  • Milk

    • Milk gives the blinis a creamy, slightly sweet flavor note. It also contributes to the tender texture.
  • Butter

    • Butter contributes to the rich, savory nature of blini.
    • It helps make the edges wonderfully crisp.
  • Egg

    • Eggs provide an emulsifier from the yolks to bind all ingredients homogeneously.
    • Room-temperature eggs mix better in the batter. If you forgot to take them out of the fridge, here’s our guide to getting eggs to room temp quickly.
  • Crème fraîche

    • Lush crème fraîche is like a thicker, more luxurious sour cream, adding complexity to the overall flavor and texture.
  • Smoked salmon

    • Bold, silky smoked salmon is fabulous with the mild crème fraîche.
  • Dill (optional)

    • A feathery sprig of dill accents the blini, sour cream, and salmon beautifully, adding a festive touch.

How to Make Gourmet Blinis with Crème Fraîche and Smoked Salmon

  • Whisk the dry ingredients: Combine the flours, sugar, yeast, and salt.
  • Add the wet ingredients: Stir the milk and melted butter into the dry ingredients.
  • Let the batter rise: Cover the bowl and let rise until doubled in size, about 1 1/2 hours. Stir the eggs into the batter.
  • Cook and serve the blinis: Oil the griddle and cook the blinis, following the instructions below, on medium-low heat. Transfer to a baking sheet to cool, add toppings, and serve.

Can I Make Gourmet Blinis with Crème Fraîche and Smoked Salmon in Advance?

Yes, you can make these Gourmet Blinis with Crème Fraîche and Smoked Salmon in advance.

    • Once risen, you can refrigerate the batter for up to 24 hours before whisking in the eggs and cooking.

How Do I Store Blinis?

  • Store in an airtight container in the refrigerator for up to two days.
  • Refrigerate leftover toppings separately.

FAQs

  • Can I make these blinis gluten-free?

  • Can I make these blinis without eggs?

  • Is there a substitute for buckwheat flour?

    • Buckwheat flour gives blinis their traditional flavor, but you can use a substitute if you prefer.
      • Whole wheat flour would give a hearty texture and a nutty flavor.
      • Rye flour would give the blinis a distinctive, earthy taste.
    • Note that changing the flour will yield a result that will differ in taste and texture from those made by following the original recipe.

Small buckwheat pancakes, are fried and topped with crème fraîche and smoked salmon, served on a big silver platter.

Gemma’s Pro Chef Tips

  • Even though buckwheat flour has “wheat” in the name, it is actually gluten-free!
  • These cook very quickly – only drop as much batter as you can flip in a timely manner. I was able to do about six at a time.
  • A very thin spatula or fish turner works great for flipping these delicate blinis.
  • Try these with a flavorful jam like my Easy Orange Marmalade.
  • You can serve these as an appetizer with Blue Cheese Compound Butter and fresh figs or fig jam.

More Festive Party Recipes

Gourmet Blinis with Creme Fraiche and Smoked Salmon Recipe

4.67 from 3 votes
Indulge in exquisite flavors with our Blinis recipe. Delicate, golden canvases of fluffy perfection bring pure bliss to every mouthful.
Author: Gemma Stafford
Servings: 45 blinis
Prep Time 20 minutes
Cook Time 1 hour
Proofing Time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Indulge in exquisite flavors with our Blinis recipe. Delicate, golden canvases of fluffy perfection bring pure bliss to every mouthful.
Author: Gemma Stafford
Servings: 45 blinis

Ingredients

  • cup (3 ⅓ oz/94 g) all-purpose flour
  • cup (3 ⅓ oz/94 g) buckwheat flour
  • 2 tablespoons granulated sugar
  • teaspoons instant yeast
  • 1 teaspoon salt
  • cups (12 fl oz/360 ml) milk, lukewarm
  • ¼ cup (2 oz/57 g) butter, melted
  • 3 large eggs, at room temperature
  • Oil, for cooking

Instructions

  • In a large mixing bowl, whisk together the all-purpose flour, buckwheat flour, sugar, yeast and salt.
  • Stir in the eggs, milk and melted butter, cover the bowl and let rise in a warm place until the mixture is doubled in size and bubbly, about 1½ hours.
  • After this period, whisk in the eggs until smooth.
  • Heat a griddle over medium-low heat for a few minutes.
  • Brush the griddle with a touch of oil, then, for each blini, pour a scant tablespoon of batter. (You can make a few at a time, depending on the size of your griddle.) Once the surface is bubbling, flip the blinis and cook the other side. Transfer to a baking sheet while you cook the remaining blinis.
  • Once completely cool, top with a small dollop of crème fraiche and smoked salmon or caviar.
  • Store un-topped blinis in an airtight container in the refrigerator for up to 2 days. Bring back up to room temperature before topping and serving.

 

 

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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