Buckwheat blinis
These quick and easy yeast-free blinis are perfect for a celebratory caviar party at home, and the buckwheat flour gives them an appealing toasty, malty quality. If you make them ahead, just warm them in a hot, dry pan when you need them.
Ingredients
100g buckwheat flour
100g self-raising flour
1 tsp sugar
½ tsp salt
250ml milk
2 tbsp butter, melted
2 eggs, separated
vegetable oil for cooking
Method
1. Whisk buckwheat flour, self-raising flour, sugar and salt in a bowl and make a well in the centre. In a second bowl, whisk the milk, melted butter and egg yolks until smooth.
Step 2. Slowly add the liquid mixture to the dry ingredients, bringing them together with a rubber spatula until smooth. (If lumpy, strain into a fresh bowl.) Leave to rest in the fridge for 1 hour.
3. In a clean bowl, beat the egg whites to stiff peaks, and fold into the batter.
4. Brush a non-stick frypan with oil and drop in the batter by the tablespoonful. Cook until little holes appear in the top (about 1 minute), then turn and cook for a further 30 seconds. Repeat with remaining oil and batter, and serve while still warm.
Tip: For a glamorous caviar service, use a mix of caviar (I love Yarra Valley Salmon Caviar and Smoked Salmon Pearls, and for something special, osetra caviar from a specialist supplier). Set out small bowls of sour cream, lemon wedges, and finely chopped chives, onion and hard-boiled egg, pile on the warm blinis and serve with chilled vodka, sake or champagne.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up- More:
- Eggs
- Entree
- Finger food
- Snacks
- Cocktail party
- Dinner party
- Christmas
- New Year
- Cream & milk
- Russian
- Entertaining
Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
