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