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4.67 from 3 votes
Small buckwheat pancakes, are fried and topped with crème fraîche and smoked salmon, served on a big silver platter.
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Gourmet Blinis with Creme Fraiche and Smoked Salmon Recipe
Prep Time
20 mins
Cook Time
1 hr
Proofing Time
1 hr 30 mins
Total Time
2 hrs 50 mins
 

Indulge in exquisite flavors with our Blinis recipe. Delicate, golden canvases of fluffy perfection bring pure bliss to every mouthful.

Servings: 45 blinis
Author: Gemma Stafford
Ingredients
  • ⅔ cup (3 ⅓ oz/94 g) all-purpose flour
  • ⅔ cup (3 ⅓ oz/94 g) buckwheat flour
  • 2 tablespoons granulated sugar
  • 1½ teaspoons instant yeast
  • 1 teaspoon salt
  • 1½ 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
  1. In a large mixing bowl, whisk together the all-purpose flour, buckwheat flour, sugar, yeast and salt.

  2. Stir in the 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.

  3. After this period, whisk in the eggs until smooth.
  4. Heat a griddle over medium-low heat for a few minutes.
  5. 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.
  6. Once completely cool, top with a small dollop of crème fraiche and smoked salmon or caviar.
  7. 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.