Nothing says CELEBRATION like blinis and caviar. These quick, buckwheat pancakes, made with baking powder (unlike the traditional yeast-based ones) are brightened with the addition of lemon zest. Use whatever caviar you prefer and your budget will allow. We are quite enamored of the trout caviar made in North Carolina (see Cooks' Notes). The roe is a beautiful pale orange with a delightfully firm texture that pops in your mouth. Better yet, it's much more affordable than imported or domestic sturgeon caviars (see Cooks' Notes).
Recipe information
Total Time
15 minutes
Yield
Makes 12 small blinis
Ingredients
1
2
3
1
2
1
1
1
2
2
Need to make a substitution?
Preparation
Step 1
Stir together crème fraîche and 1 tablespoon of the scallions.
Step 2
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.
Step 3
Melt half of remaining butter in a large nonstick skillet over medium-low heat.
Step 4
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.
Step 5
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.
Step 6
Melt remaining 1/2 tablespoon butter in skillet and make 6 more blinis (you will have a little batter left over).
Step 7
To serve, top blinis with a small dollop of scallion crème fraîche and some caviar, then sprinkle with remaining lemon zest and scallion.