Food & Cooking Recipes Appetizers Buckwheat Crepe Blinis Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 11, 2018 Print Rate It Share Share Tweet Pin Email Yield: 20 These buckwheat crepe blinis were inspired by Martha's trip to Russia. Ingredients ½ cup all-purpose flour ⅓ cup buckwheat flour 1 ½ cups milk ¼ teaspoon coarse salt 4 large eggs 1 tablespoon Clarified Butter, plus more for brushing pan Sour cream, drained, for serving Caviar, for serving Directions Place both flours, milk, salt, eggs, and clarified butter in the jar of a blender. Puree until smooth. Strain mixture through a fine mesh sieve into a mixing bowl. Cover with plastic wrap, and chill in refrigerator for 30 minutes. 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. Serve crepes with sour cream and caviar. Rate it Print