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