Food & Cooking Recipes Appetizers Blini with Caviar 3.0 (170) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 40 mins Yield: 4 dozen These traditional Russian pancakes are best with authentic garnishes: a dab of creme fraiche and a spoonful of caviar. Ingredients 2 ¼ teaspoons active dry yeast (one ¼-ounce envelope) ½ cup warm water (110 degrees) 1 cup all-purpose flour Coarse salt ½ cup low-fat buttermilk 1 tablespoon unsalted butter, melted, plus more for pan ½ teaspoon sugar 2 large eggs, separated Garnish: Creme fraiche and salmon or trout roe Directions 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. Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes. 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, andlet cool for 30 minutes. Garnish with creme fraiche and caviar. Print