Buckwheat Crepe Blinis


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


  • ½ cup all-purpose flour

  • 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


  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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