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Blini with Caviar

These traditional Russian pancakes are best with authentic garnishes: a dab of creme fraiche and a spoonful of caviar.

  • Yield: Makes about 4 dozen
Blini with Caviar

Source: Martha Stewart Living, December 2010


  • 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
  • 1/2 cup warm water (110 degrees)
  • 1 cup all-purpose flour
  • Coarse salt
  • 1/2 cup low-fat buttermilk
  • 1 tablespoon unsalted butter, melted, plus more for pan
  • 1/2 teaspoon sugar
  • 2 large eggs, separated
  • Garnish: Creme fraiche and salmon or trout roe (


  1. Sprinkle yeast over water. Let stand until foamy, about 5 minutes. Stir together flour and 1/2 teaspoon plus a pinch of salt. Stir together buttermilk, butter, sugar, and egg yolks in a large bowl; whisk in yeast mixture, then flour mixture. Let stand, covered, in a warm place for 30 minutes.

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

  3. Heat a medium nonstick skillet over medium heat, and coat with a thin layer of butter. Add a scant tablespoon batter for each blin (about 6 or 7 per skillet), and cook, flipping after bubbles appear at edges and color turns golden, 1 1/2 to 2 minutes per side. Transfer to a parchment-lined tray, and
    let cool for 30 minutes. Garnish with creme fraiche and caviar.

Cook's Note

Blini can be refrigerated for up to 2 days. Warm in a low-temperature oven before serving.


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