Lemon Blinis with Caviar and Scallion Crème Fraîche
Elegant mini buckwheat pancakes topped with a creamy scallion-infused crème fraîche and luxurious caviar. These delicate blinis are brightened with fresh lemon zest for a sophisticated appetizer.
Ingredients
- •⅓ cup crème fraîche or sour cream
- •2 tablespoons scallions
- •3 tablespoons whole milk
- •1 large egg
- •2 teaspoons lemon zest
- •¼ cup buckwheat flour
- •¼ teaspoon baking powder
- •¼ teaspoon sugar
- •1 pinch salt
- •2 tablespoons unsalted butter
- •2 ounces caviar
- •trout caviar or salmon roe
Cooking Instructions
- 1.
Stir together crème fraîche and 1 tablespoon of the scallions.
2 min
- 2.
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.
5 min
- 3.
Melt half of remaining butter in a large nonstick skillet over medium-low heat.
2 min
- 4.
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.
3 min
- 5.
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.
2 min
- 6.
Melt remaining 1/2 tablespoon butter in skillet and make 6 more blinis (you will have a little batter left over).
5 min
- 7.
To serve, top blinis with a small dollop of scallion crème fraîche and some caviar, then sprinkle with remaining lemon zest and scallion.
3 min