Best Wholewheat Blinis With American Caviar Recipes

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.)

Wholewheat Blinis with American Caviar image

Provided by Rick Rodgers

Yield Makes about 28

Number Of Ingredients 13

3 tablespoons warm water (105°F to 115°F)
1/2 teaspoon active dry yeast
3/4 cup whole milk, room temperature
2 tablespoons (1/4 stick) unsalted butter, melted, cooled slightly
2 tablespoons sour cream plus additional for serving
1 large egg, separated
1/8 teaspoon sugar
1/8 teaspoon salt
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tablespoon chopped fresh dill
Vegetable oil (for frying)
2 ounces American caviar

Steps:

Pour 3 tablespoons warm water into bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes.
Whisk milk, melted butter, 2 tablespoons sour cream, egg yolk, sugar, and salt into yeast mixture. Add both flours; whisk until smooth. Cover with plastic wrap; let stand at room temperature until very small bubbles begin to form on top of batter, 2 1/2 to 3 hours (batter will not rise).
Using electric mixer, beat egg white in another medium bowl until stiff but not dry. Fold beaten egg white and dill into batter. Brush griddle or large nonstick skillet with oil; heat over medium heat. Working in batches, drop batter by tablespoonfuls onto griddle; cook until bubbles form on top and blinis are golden on bottom, about 1 minute. Turn blinis over and cook until golden on bottom, 30 seconds to 1 minute. Transfer blinis to rimmed baking sheet. DO AHEAD: Can be made 2 hours ahead. Rewarm uncovered in 350°F oven 5 minutes.
Serve blinis with sour cream and caviar.