Russian Buckwheat Blini

Russian Buckwheat Blini 0503

Amazingly good and traditionally gluten free. The Russian kitchen does not use wheat flower in this dish but uses buckwheat instead, which makes for richer blini with a fuller taste. Buckwheat does not, inspite of its name, contain any wheat. It is actually a relative to rhubarb.

Serves 4

50 g butter
15 g fresh yeast (or 5 g dry yeast)
75 ml milk
75 ml cream
1 egg yolk
1 egg white
100 ml buckwheat flour
50 ml corn starch
salt

Butter to fry in

50 g Lumpfish Caviar
200 ml crème fraiche
½ red onion, finely chopped

  1. Melt the butter and let cool.
  2. In a bowl, combine yeast, milk, cream, egg yolk and the melted butter.
  3. Combine the flour and corn starch with some salt and add to cream mixture.
  4. Let stand, rise, in warm place for about 90 minutes.
  5. Whisk the egg white into stiff foam and fold into the cream mixture just before frying.
  6. Using a spoon, drop small amounts of batter to a heated pan and flatten them slightly with the spoon.
  7. Turn once when gold brown.

Serve with the onion, crème fraiche and lumpfish caviar.

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