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Buckwheat Crepe Blinis

These buckwheat crepe blinis were inspired by Martha's trip to Russia.

  • Yield: Makes 20
Buckwheat Crepe Blinis

Source: The Martha Stewart Show


  • 1/2 cup all-purpose flour
  • 1/3 cup buckwheat flour
  • 1 1/2 cups milk
  • 1/4 teaspoon coarse salt
  • 4 large eggs
  • 1 tablespoon Clarified Butter, plus more for brushing pan
  • Sour cream, drained, for serving
  • Caviar, for serving


  1. Place both flours, milk, salt, eggs, and clarified butter in the jar of a blender. Puree until smooth.

  2. Strain mixture through a fine mesh sieve into a mixing bowl. Cover with plastic wrap, and chill in refrigerator for 30 minutes.

  3. Remove batter from refrigerator. Heat a 6-inch crepe pan or nonstick skillet over medium-high heat. Brush with clarified butter, and heat until very hot. Add a couple of tablespoons of batter, turning and swirling the batter in the pan to completely coat. Cook until brown on the bottom, 1 to 2 minutes. Flip crepe with a spatula, and cook until golden brown on the other side, about 1 minute. Repeat with remaining batter. As you continue, you will need to use less butter in the crepe pan.

  4. Serve crepes with sour cream and caviar.

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