Food & Cooking Recipes Appetizers Blini with Caviar 3.0 (170) 1 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 June 12, 2017 Print Rate It 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. Rate it Print