Serve with Anna's Smoked Trout Mousse. Typically this is then topped with Beluga caviar.

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  • 1 ½ tsp instant dry yeast

  • 1 1/4 cups all-purpose flour

  • 3 cups 2% milk, room temperature

  • ¼ cup buckwheat flour

  • 4 large eggs, separated

  • dash salt

  • ¼ cup whipping cream


  • 1.

    Stir yeast, ¼ cup flour and 2 cups milk to combine, cover and let rest at room temperature for 20 minutes.

  • 2.

    Stir in remaining 1 cup flour, buckwheat flour, egg yolks and salt until evenly blended. Whip whites to soft peaks and set aside.

  • 3.

    Whip cream to soft peaks and fold in.

  • 4.

    Fold in whipped whites in 2 additions and immediately cook blinis.

  • 5.

    Lightly grease a griddle over medium heat.

  • 6.

    Drop batter by teaspoonfuls onto griddle and cook for 2 minutes.

  • 7.

    Gently flip blinis over and cook 1 minute more.

  • 8.

    Remove to a plate and repeat with remaining batter.

  • 9.

    Wrap and store blinis at room temperature until ready to serve or freeze.


These blinis freeze very well.

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Posted by Silvia22Report
I guess it's a great recipe. but what can serve these wtih ? what to use as topping ?