Caviar is luxury. Blinis are humble. Together? Pure magic.
Mini fluffy buckwheat pancakes. Silky crème fraîche. Salty, briny caviar. A sprinkle of chives. One bite. That’s it. That’s the whole recipe. New Year’s Eve. Anniversary. Tuesday. You deserve it.
Step-by-Step Instructions
Make the Blini Batter
In a bowl, whisk buckwheat flour, all-purpose flour, baking powder, and salt.
In another bowl, whisk milk, egg yolk, and melted butter.
Combine wet and dry ingredients. Mix until just combined.
In a separate bowl, whip egg white until soft peaks form. Fold gently into batter.
Cook the Blinis
Heat a nonstick pan over medium heat. Lightly butter.
Drop 1 tablespoon of batter per blini. Cook for 1–2 minutes until bubbles form.
Flip. Cook for another minute until golden. Repeat with remaining batter.
Assemble
Top each warm blini with a small dollop of crème fraîche.
Add a small spoonful of caviar.
Sprinkle with fresh chives.
Serve
Arrange on a platter. Serve immediately with champagne or chilled vodka.
Pop. Eat. Feel fancy.
Summary
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Yield: About 20 blinis
Difficulty: Easy
Storage Notes
Blinis freeze beautifully. Caviar does not. Assemble fresh.
- Freezer (blinis only): Freeze cooked blinis in a single layer, then bag. Freeze for up to 2 months. Reheat in a dry pan or toaster.
- Fridge (blinis): Store for up to 3 days. Reheat before serving.
- Caviar: Keep refrigerated. Open just before serving. Never freeze.
- Pro tip: Use a non-metal spoon for caviar (metal can affect the taste). Mother-of-pearl, plastic, or wood are best.
