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Buckwheat Blini

These savories were originally crumbly pancakes with a strong buckwheaty, yeasty flavor. Nowadays, they're more cohesive, subtle, and sophisticated. Served with spoonfuls of creme fraiche and sevruga caviar, blini make wonderful hors d'oeuvres alongside glasses of chilled vodka.

  • Yield: Makes 30
Buckwheat Blini

Photography: Gentl and Hyers

Source: Martha Stewart Living, April 2005


  • 1 envelope (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110 degrees)
  • 1/2 cup buckwheat flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon coarse salt
  • 3/4 cup plain yogurt
  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon sugar
  • 2 large eggs, separated
  • 1 to 3 ounces caviar, such as sevruga, for serving
  • Creme fraiche, for serving


  1. Sprinkle yeast over warm water in a small bowl; let stand until foamy, about 7 minutes. Sift together flours and salt. Stir together yogurt, butter, sugar, and yolks in a large bowl; whisk in yeast mixture and flour mixture. Let batter stand, covered, in a warm place, 30 minutes.

  2. Beat whites until stiff peaks form; fold whites into batter. Let stand 10 minutes.

  3. Heat a 12-inch nonstick skillet or crepe pan over medium heat. Add 1 tablespoon batter; cook blini 3 or 4 at a time, flipping once, until golden, 2 minutes per side. Serve with caviar and creme fraiche.

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