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Caviar with Blinis and Crème Fraîche


The delicate taste of caviar should be enjoyed on its own. Two traditional accompaniments, blinis and crème fraîche, will add to the experience without overwhelming the caviar.

Prep Time: 24 hours


  • 2 Cups Heavy Cream
  • 4 Tablespoons Buttermilk
  • 1/4 Cup Lukewarm Water
  • 1 Teaspoon Dry Yeast
  • 1 Cup Buckwheat Flour
  • 1/2 Cup All-purpose Flour
  • 1/4 Teaspoon Salt
  • 2 Egg Whites
  • 1 Cup Milk
  • 1/4 Cup Buttermilk
  • Caviar (any type will do, you may even use salmon roe)


Crème Fraîche

Combine the heavy cream with the 4 tablespoons of buttermilk in a glass jar. Mix well and cover. Let stand at room temperature for 18-24 hours. Mix again and refrigerate. Will last for up to one week.


In a large bowl, sprinkle the yeast over the water and let soften (about 5 minutes). Whisk the milk and melted butter into the yeast mixture.

In another bowl, sift together the buckwheat flour, all-purpose flour, and salt. Combine the dry ingredients with the wet ingredients. Mix well. Cover the bowl with plastic and leave the mix to rise in a warm place. Let the batter double in size, about 2-3 hours.

Whip the egg whites util stiff peaks form. Add the 1/4 cup buttermilk to the risen batter and gently fold in the egg whites.

Heat a large skillet over medium-high heat and add some butter to the pan. Pour the blini batter into the pan to form 3-4 inch pancake. Cook until light brown, flip, and do the same for the other side.


Place a small amount of caviar on the center of a warm blini. Top with a small dollop of crème fraîche.

Related Video
How to Make Creme Fraiche

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