Buckwheat Blini Recipe

In two separate bowls, combine:

Bowl #1:
1 cup flour
1 tablespoon sugar
1 tablespoon dry yeast
1 cup milk

Bowl #2:
1 buckwheat flour
1 tablespoon kosher salt
3/4 cup milk
2 each egg yolks
2 each egg whites
4 tablespoons heavy cream
Note: Clarified butter or vegetable oil as needed.

In two separate bowls, measure dry ingredients.
Warm milk to body temperature.
In bowl #1, whisk 1 cup of milk into dry ingredients – Cover with plastic wrap and set in a warm area for 1 hour.
In bowl #2 combine the dry ingredients, blend the two yolks with 3/4 cup milk until foamy, then whisk into the flour mixture – Cover with plastic wrap and let rest for 1 hour.

After an hour, combine both batters. Whisk the egg whites until soft peaks and add to mixture. Then whisk the cream to soft peaks and add to mixture.
Fold everything together gently in a non-stick pan placed over medium heat, have thin layer of clarified butter or vegetable oil.
Drop a tablespoon of blini batter into hot oil, cook until golden and turn to cook until golden brown.
Remove to paper towels; serve immediately with preferred Caviar and other accouterments.

You can see a few of the dishes we made with the Blinis here. We’ll be sharing some of the details over the next few posts.



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