Description
Homemade gluten-free blinis (mini Russian pancakes) topped with herbed creme fraiche and caviar. This crowd pleasing party appetiser is easy to make and can be prepared in advance.
Ingredients
Scale
- 180g buckwheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk of choice
- 1 large egg
- Olive oil spray, to cook
- 1/2 cup crème fraîche for sour cream
- 2 tablespoons chopped herbs (dill, parsley, mint)
- ~30-40g caviar
Instructions
- Sift the flour, baking powder, and salt together into a large bowl.
- Create a well in the center. Add the milk and egg, then whisk until smooth.
- Brush a large nonstick frying pan with a little oil and heat over medium heat. Pour 2 level teaspoons of the mixture per blini, cook in batches of 8 for 2 minutes on each side or until lightly browned. Transfer to a wire rack to cool. Repeat this process three times.
- Combine the crème fraîche and herbs in a small bowl, mixing well. Season to taste.
- Top each blini with 1 teaspoon of the herb cream, some caviar, and extra herbs for garnish.
Notes
- Refrigerate: For up to 2 days, topped with the caviar and Crème fraîche for 5-6 hours.
- Freeze: Wrap cooled, cooked blinis without toppings and freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Russian
Nutrition
- Serving Size: Per blini without toppings
- Calories: 32 calories
- Sugar: 0.5g
- Fat: 0.5g
- Carbohydrates: 6.4g
- Fiber: 0.8g
- Protein: 1.5g