WHY YOU’LL LOVE THIS RECIPE: Make our savory Gourmet Blinis, pour a glass of champagne or sparkling cider, and let the festive evening begin! Tangy crème fraîche and salmon are traditional toppers for these fancy bite-size pancakes, and they’re...
WHY YOU’LL LOVE THIS RECIPE: Make our savory Gourmet Blinis, pour a glass of champagne or sparkling cider, and let the festive evening begin! Tangy crème fraîche and salmon are traditional toppers for these fancy bite-size pancakes, and they’re the ideal vehicle for caviar as well.
Buckwheat blinis have a satisfying earthy flavor, but they’re light in texture. Because these treats contain yeast, they have a subtle, delightful tang.I’m so excited about this recipe because who doesn’t love a pancake-like food cooked on a griddle until the edges are crispy and the middle is irresistibly tender? Check out our range of flippable favorites, from Perfect Buttermilk Pancakes, to our Easy Crèpes Recipe, to No-Fuss Flourless Oat Pancakes.
Table of Contents
What are Gourmet Blinis with Crème Fraîche and Smoked Salmon? Tools You Need for Blinis Key Ingredients for Blinis and Why How to Make Gourmet Blinis with Crème Fraîche and Smoked Salmon Can I Make Gourmet Blinis with Crème Fraîche and Smoked Salmon in Advance? How Do I Store Blinis? FAQs Gemma’s Pro Chef Tips More Party Food Recipes
What are Gourmet Blinis with Crème Fraîche and Smoked Salmon?
Gourmet Blinis are small buckwheat pancakes, fried and topped with crème fraîche and smoked salmon. While they’re often made with baking powder as a leavener, this recipe uses yeast. The slower rise gives these snacks a rich, deliciously complex flavor. “Blin” comes from the Slavic word for sun. Since ancient times, these small round pancakes were traditionally eaten in February to mark the end of winter. Gradually, blinis were enjoyed at all religious holidays and family celebrations.Tools You Need for Blinis
Large mixing bowl Whisk Measuring cups Measuring spoons Griddle or a large frying pan Silicone brush Thin spatulaKey Ingredients for Blinis and Why
All-purpose flour
All-purpose flour, with a protein content of 11%, is perfect for giving blini enough structure while still having a tender and soft crumb. Using a mix of all-purpose wheat flour and buckwheat flour gives them a lighter texture and more nuanced flavor.Buckwheat flour
Buckwheat’s distinctive flavor gives blini a robust, slightly nutty taste. Buckwheat is a common grain in Eastern Europe and Russia and is the traditional flour used in blinis.Granulated sugar
Granulated sugar adds a touch of sweetness and contributes to the golden brown color. Sugar feeds yeast, converting it into gas, making the blinis rise, making them lighter and airer.Instant yeast
Yeast gives the blinis a deep flavor and a tangy note. Instant yeast does not require sponging and gives a quicker, more efficient rise than active dry yeast. Mix instant yeast with flour first to avoid direct contact with salt so the yeast won’t get deactivated. If you use active dry yeast: for every teaspoon of instant yeast, use 1 ¼ teaspoons of active dry yeast. Bring the liquid in your recipe to blood temperature and mix in the active dry yeast. Let it sit at room temperature for roughly 5 minutes until foam forms on top.Salt
Salt enhances the taste of the blinis and helps control the yeast activity, ensuring a proper rise.Milk
Milk gives the blinis a creamy, slightly sweet flavor note. It also contributes to the tender texture.Butter
Butter contributes to the rich, savory nature of blini. It helps make the edges wonderfully crisp.Egg
Eggs provide an emulsifier from the yolks to bind all ingredients homogeneously. Room-temperature eggs mix better in the batter. If you forgot to take them out of the fridge, here’s our guide to getting eggs to room temp quickly.Crème fraîche
Lush crème fraîche is like a thicker, more luxurious sour cream, adding complexity to the overall flavor and texture.Smoked salmon
Bold, silky smoked salmon is fabulous with the mild crème fraîche.Dill (optional)
A feathery sprig of dill accents the blini, sour cream, and salmon beautifully, adding a festive touch.How to Make Gourmet Blinis with Crème Fraîche and Smoked Salmon
Whisk the dry ingredients: Combine the flours, sugar, yeast, and salt. Add the wet ingredients: Stir the milk and melted butter into the dry ingredients. Let the batter rise: Cover the bowl and let rise until doubled in size, about 1 1/2 hours. Stir the eggs into the batter. Cook and serve the blinis: Oil the griddle and cook the blinis, following the instructions below, on medium-low heat. Transfer to a baking sheet to cool, add toppings, and serve.Can I Make Gourmet Blinis with Crème Fraîche and Smoked Salmon in Advance?
Yes, you can make these Gourmet Blinis with Crème Fraîche and Smoked Salmon in advance.
Once risen, you can refrigerate the batter for up to 24 hours before whisking in the eggs and cooking.How Do I Store Blinis?
Store in an airtight container in the refrigerator for up to two days. Refrigerate leftover toppings separately.FAQs
Can I make these blinis gluten-free?
Yes, you can make blinis gluten-free. Check out our Guide to the Best Gluten-Free Flours for suggestions.Can I make these blinis without eggs?
Yes, you can make blini without egg. See our 12 Best Egg Substitutes for Baking and How to Use Them.Is there a substitute for buckwheat flour?
Buckwheat flour gives blinis their traditional flavor, but you can use a substitute if you prefer. Whole wheat flour would give a hearty texture and a nutty flavor. Rye flour would give the blinis a distinctive, earthy taste. Note that changing the flour will yield a result that will differ in taste and texture from those made by following the original recipe.
Gemma’s Pro Chef Tips
Even though buckwheat flour has “wheat” in the name, it is actually gluten-free! These cook very quickly – only drop as much batter as you can flip in a timely manner. I was able to do about six at a time. A very thin spatula or fish turner works great for flipping these delicate blinis. Try these with a flavorful jam like my Easy Orange Marmalade. You can serve these as an appetizer with Blue Cheese Compound Butter and fresh figs or fig jam.More Festive Party Recipes
10 Desert Charcuterie Board Recipes The Creamiest Homemade Eggnog Christmas Wreath Pavlova Homemade White Hot Chocolate Boozy Cherry & Pistachio Ice Cream Terrine
Gourmet Blinis with Creme Fraiche and Smoked Salmon Recipe
Indulge in exquisite flavors with our Blinis recipe. Delicate, golden canvases of fluffy perfection bring pure bliss to every mouthful.
Servings 45 blinis
Ingredients
? cup (3 ? oz/94 g) all-purpose flour? cup (3 ? oz/94 g) buckwheat flour2 tablespoons granulated sugar1½ teaspoons instant yeast1 teaspoon salt1½ cups (12 fl oz/360 ml) milk, lukewarm¼ cup (2 oz/57 g) butter, melted3 large eggs, at room temperatureOil, for cooking
Instructions
In a large mixing bowl, whisk together the all-purpose flour, buckwheat flour, sugar, yeast and salt.
Stir in the eggs, milk and melted butter, cover the bowl and let rise in a warm place until the mixture is doubled in size and bubbly, about 1½ hours.
After this period, whisk in the eggs until smooth.
Heat a griddle over medium-low heat for a few minutes.
Brush the griddle with a touch of oil, then, for each blini, pour a scant tablespoon of batter. (You can make a few at a time, depending on the size of your griddle.) Once the surface is bubbling, flip the blinis and cook the other side. Transfer to a baking sheet while you cook the remaining blinis.
Once completely cool, top with a small dollop of crème fraiche and smoked salmon or caviar.
Store un-topped blinis in an airtight container in the refrigerator for up to 2 days. Bring back up to room temperature before topping and serving.
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