Best Lemon Blinis With Caviar And Scallion Crème Fraîche Recipes

blini w/caviar and creme fraiche image

Provided by chia2160

Categories Russian

Time 20m

Yield 40 blini

Number Of Ingredients 8

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.

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.)

Lemon Blinis with Caviar and Scallion Crème Fraîche image

Provided by Kay Chun

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.