Best 7 Blini Wcaviar And Creme Fraiche Recipes

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Blini, those small, fluffy pancakes with their slightly tangy flavor, are a traditional Russian delicacy that has been enjoyed for centuries. Typically served as an appetizer or snack, blinis are often topped with a variety of sweet and savory ingredients such as caviar, crème fraîche, smoked salmon, or fruit preserves. Whether you are a seasoned cook or a novice in the kitchen, preparing blini with caviar and crème fraîche is a relatively simple and rewarding endeavor. In this article, we will take you through the steps of creating this classic dish from scratch. Along the way, we will provide helpful tips and suggestions to ensure that your blinis turn out perfectly every time. So gather your ingredients and get ready to embark on a culinary adventure that will transport you to the heart of Russian cuisine.

Let's cook with our recipes!

LEMON BLINIS WITH CAVIAR AND SCALLION CRèME FRAîCHE



Lemon Blinis with Caviar and Scallion Crème Fraîche image

These quick, buckwheat pancakes are brightened with the addition of lemon zest. Use whatever caviar you prefer and your budget will allow.

Provided by Kay Chun

Categories     Dairy     Valentine's Day     New Year's Eve     Lemon     Caviar     Green Onion/Scallion     Gourmet     Anniversary

Yield Makes 12 small blinis

Number Of Ingredients 11

1/3 cup crème fraîche or sour cream
2 tablespoons very thinly sliced scallions, divided
3 tablespoons whole milk
1 large egg
2 teaspoons grated lemon zest, divided
1/4 cup buckwheat flour
1/4 teaspoon baking powder
1/4 teaspoon sugar
Pinch of salt
2 tablespoons unsalted butter, divided
2 ounces caviar, such as trout caviar or salmon roe (see Cooks' Notes)

Steps:

  • Stir together crème fraîche and 1 tablespoon of the scallions.
  • Melt 1 tablespoon butter in a large non-stick skillet over low heat and scrap into a small bowl. Whisk in milk, egg, and 1 teaspoon zest. Add flour, baking powder, sugar, and salt and whisk until smooth.
  • Melt half of remaining butter in a large nonstick skillet over medium-low heat.
  • Drop 6 rounded teaspoons of batter into skillet and cook until tiny bubbles form on the surface, edges appear dry, and undersides are golden, about 2 to 3 minutes.
  • Flip and cook until golden and cooked through, about 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm.
  • Melt remaining 1/2 tablespoon butter in skillet and make 6 more blinis (you will have a little batter left over).
  • To serve, top blinis with a small dollop of scallion crème fraîche and some caviar, then sprinkle with remaining lemon zest and scallion.

CHIVE BLINI WITH CAVIAR AND CREME FRAICHE



Chive Blini with Caviar and Creme Fraiche image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 50 (1-inch) pancakes

Number Of Ingredients 9

1 cup buckwheat flour
1 egg
2/3 cup milk
2 tablespoons butter, melted and separated
1 teaspoon chives, finely diced
1 pinch salt
1 tablespoon butter
1 cup creme fraiche
1-ounce caviar of your choice

Steps:

  • In a medium sized mixing bowl, combine flour, egg, milk, 1 tablespoon butter, chives, and salt. Whisk just until ingredients come together. Cover the bowl with plastic wrap and set aside for 1 hour. Set a medium nonstick pan over low heat and brush with melted butter. Pour approximately 1 teaspoon of the batter into the pan, and repeat leaving some space between pancakes. When bubbles appear on the surface of the pancakes (about 1 to 2 minutes), flip them over with a spatula. Continue cooking for 1 minute more or until the pancakes are golden brown on both sides.
  • Serve with a tiny dollop of creme fraiche and an even tinier dollop of the caviar of your choice (paddle fish, hackleback, golden whitefish and tobiko all work well.)

SWEET POTATO BLINIS WITH CURED SALMON, CREME FRAICHE, AND CAVIAR



Sweet Potato Blinis with Cured Salmon, Creme Fraiche, and Caviar image

Provided by Food Network

Categories     appetizer

Time 47m

Yield 4 servings

Number Of Ingredients 13

2 large sweet potatoes, peeled and cut into 2-inch pieces
2 tablespoons honey
4 tablespoons unsalted butter, softened, plus 2 ounces
1 cup milk
2 large eggs, lightly beaten
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup creme fraiche
2 ounces caviar, your choice
1/2 pound gravlax or other cured salmon, sliced thinly
Dill sprigs, for garnish

Steps:

  • Place prepared sweet potatoes in a medium saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil, and cook until the potatoes are tender and can be mashed easily with a fork. Drain well and return to the saucepan. Add the honey and 4 tablespoons of the butter and mash until smooth. If possible, puree this mixture in food mill. In a small bowl, combine the milk and eggs and stir in the sweet potato puree. In another bowl, stir together the flour, baking powder, salt and cayenne. Add the dry ingredients to the sweet potatoes and stir until just blended.
  • Melt the remaining butter and reserve. Heat non-stick skillets over medium-heat and coat with some of melted butter. Drop sweet potato mixture into skillets in 1 1/2-tablespoon amounts. Turn once, cooking until golden and crisp, about 1 minute per side. Transfer to a large baking sheet. Repeat the process with the remaining butter and batter. The pancakes can stand at room temperature for 2 hours. Reheat in a 325 degree F. oven for 5 minutes before serving.
  • To serve, arrange 3 blinis on a plate and garnish each with a slice of cured salmon, a dollop of creme fraiche and a small spoonful of caviar.

BLINI WITH THREE CAVIARS



Blini with Three Caviars image

Categories     Milk/Cream     Fish     Gourmet

Yield Serves 18 with blini to spare

Number Of Ingredients 11

a 1/4 -ounce package (2 1/2 teaspoons) active dry yeast
2 1/2 tablespoons sugar
2 cups milk
2 tablespoons unsalted butter, melted, plus additional for brushing the griddle
1 cup buckwheat flour (available at natural foods stores and specialty foods shops)
1 cup all-purpose flour
1 teaspoon salt
2 large eggs, separated
3/4 cup well-chilled heavy cream
about 2 cups sour cream as an accompaniment
about 4 ounces each black caviar, golden caviar, and salmon roe

Steps:

  • In a large bowl proof the yeast with 1/2 tablespoon of the sugar in 1/3 cup lukewarm water for 10 minutes, or until it is foamy. Stir in 1 cup of the milk, heated to lukewarm, the remaining 2 tablespoons sugar, 2 tablespoons of the butter, and the buckwheat flour, beat the batter for 1 minute, and let it rise, covered with plastic wrap, in a warm place for 2 hours or chill it, covered tightly, overnight. (Chilling overnight produces a tangier flavor. Let the batter come to room temperature before continuing with the recipe.) Stir in the remaining 1 cup milk, heated to lukewarm, the all-purpose flour, the salt, and the yolks, beat the mixture for 1 minute, and let it rise, covered with the plastic wrap, in a warm place for 1 hour, or until it is double in bulk and bubbly. In a bowl beat the cream until it holds soft peaks and fold it into the batter. In a metal bowl beat the egg whites until they just hold stiff peaks and fold them into the batter gently but thoroughly.
  • Heat a griddle or large skillet over moderate heat until it is hot, brush it lightly with the additional melted butter, and spoon tablespoons of the batter onto the griddle, spreading them to form 3-inch rounds. Cook the blini for 1 minute on each side, or until the undersides are golden. Transfer the blini as they are cooked to a platter and keep them warm, covered with a kitchen towel. Make blini with the remaining batter in the same manner, brushing the griddle lightly with the butter as necessary. The blini may be made 2 days in advance and kept covered and chilled. Reheat the blini, covered with foil, in a 350°F. oven for 10 to 15 minutes, or until they are warm, or microwave them on a microwave-safe plastic wrap, at high power (100%) for 2 minutes, or until they are warm.
  • Arrange 3 or 4 blini on each of 18 small plates, top them with some of the sour cream, and arrange some of the caviar decoratively on the sour cream.

BLINI W/CAVIAR AND CREME FRAICHE



blini w/caviar and creme fraiche image

Make and share this blini w/caviar and creme fraiche recipe from Food.com.

Provided by chia2160

Categories     Russian

Time 20m

Yield 40 blini

Number Of Ingredients 8

1 large egg yolk
1/3 cup buckwheat flour
1/3 cup flour
1/4 cup beer
2 tablespoons milk
2 egg whites
1 pinch salt
olive oil

Steps:

  • in large bowl whisk flours into egg yolk, alternating with beer and milk until you have a smooth batter.
  • beat egg whites until they peak add salt, fold into batter.
  • heat 1 tsp olive oil in pan.
  • spoon batter into hot oil 1 tbsp at a time.
  • when top starts bubbling flip them over, aprox 2 mins/side.
  • serve w/caviar and creme fraiche.

BLINIS WITH CRèME FRAîCHE, ROAST BEEF & CORNICHONS



Blinis with crème fraîche, roast beef & cornichons image

Beautifully bite-sized canapés to hand round at your next party - just five ingredients and ready in 15 minutes

Provided by Good Food team

Categories     Canapes

Time 15m

Number Of Ingredients 5

36 canapé blinis (we used a 123g pack from Waitrose)
4 tbsp crème fraîche
4 tsp wholegrain mustard
75g cold roast beef , thinly sliced and cut into strips
8 cornichons , thinly sliced

Steps:

  • Warm the blinis following the pack instructions. Mix together the crème fraîche and mustard and spoon onto the blinis. Fold the beef on top then add the cornichons. Arrange the blinis on a platter, grind over some black pepper and serve.

Nutrition Facts : Calories 97 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.44 milligram of sodium

CHIVE BLINI WITH CREME FRAICHE, QUAIL EGGS, AND TARRAGON



Chive Blini with Creme Fraiche, Quail Eggs, and Tarragon image

Bite-size blini are topped with chives, a dollop of rich creme fraiche, diminutive quail eggs, and brilliant trout roe for a tasty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 dozen

Number Of Ingredients 9

3 bunches fresh tarragon
Coarse salt
6 scallions, cut into 1/2-inch pieces
2 teaspoons Dijon mustard
1/4 cup canola or vegetable oil
1/2 cup creme fraiche
2 dozen quail eggs
Chive Blini
2 ounces trout or salmon roe

Steps:

  • Prepare an ice-water bath; set aside. Coarsely chop enough tarragon leaves to make 6 tablespoons, and set chopped leaves aside. Reserve remaining sprigs for garnish. Bring a small saucepan of water to a boil; add 1 teaspoon salt. Add scallions, and cook until bright green and just tender, about 1 1/2 minutes. Add tarragon leaves, and cook until bright green, about 20 seconds; immediately transfer scallions and tarragon to the ice-water bath. Let cool completely.
  • Drain scallions and tarragon, then squeeze dry in a clean kitchen towel. Coarsely chop, then transfer to a food processor; pulse until finely chopped. Add mustard. With machine running, add oil in a slow, steady stream; process until smooth and thickened, about 1 minute. Transfer to a small bowl; stir in creme fraiche. Cover, and refrigerate until ready to serve (up to 2 days).
  • Prepare an ice-water bath; set aside. Place a dozen eggs in a saucepan large enough to hold them in a single layer; cover with cold water by 2 inches. Bring to a boil, then reduce heat, and simmer 1 1/2 minutes. Using a slotted spoon, transfer eggs to the ice-water bath, and let cool. Meanwhile, repeat with remaining eggs. Peel eggs, dipping them in cold water if needed to remove shell pieces. (Peeled eggs can be refrigerated in an airtight container overnight.)
  • Pick 4 dozen small leaf clusters from remaining tarragon sprigs; set aside. Halve eggs lengthwise. Arrange blini on a platter. Spoon 1/2 teaspoon sauce in center of blini. Top each with half an egg, 1/4 teaspoon roe, and a tarragon cluster.

Tips:

  • When making the blini batter, be sure to whisk together all of the ingredients until smooth. Any lumps will make the blini tough.
  • To ensure that the blini are cooked through, cook them over medium heat for about 2-3 minutes per side, or until golden brown.
  • To make the crème fraîche, simply whisk together the heavy cream and buttermilk in a bowl. Cover the bowl and let it sit at room temperature for 8-12 hours, or until the mixture has thickened.
  • When assembling the blini, top each blini with a dollop of crème fraîche, a spoonful of caviar, and a sprig of fresh dill.
  • Serve the blini immediately, while they are still warm.

Conclusion:

Blini with caviar and crème fraîche is a delicious and elegant appetizer that is perfect for any special occasion.

The blini are light and fluffy, the crème fraîche is rich and creamy, and the caviar adds a salty and briny flavor.

This dish is sure to impress your guests, and it is also relatively easy to make.

So next time you are looking for an impressive appetizer to serve, give blini with caviar and crème fraîche a try.

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