Trying to elevate your palate, but don’t know where to start? Well, I can guarantee there’s no better day to do it than National Caviar Day!
To celebrate this year, I will be making these buttery, light-as-air pancakes. They are the perfect vehicle for some delicious farm-raised French caviar and crème fraîche!
This simple, bite sized treat makes for the most perfect amuse bouche! Although the recipe doesn’t call for it, you can even add some smoked salmon for an additional dash of flavor!
These are perfect for when you have people over or even if you just want to treat yourself to a fancy snack. The recipe yields about 20 little pancakes, so you might consider making two batches because trust me… these little appetizers go quick!!
- 2-1/4 teaspoons active dry yeast
- 1 cup warm water
- 2 teaspoons sugar
- 2 cups warm milk
- 8 tablespoons unsalted butter, melted, divided use
- 2-1/4 to 3 cups all-purpose flour, divided use
- 2 large eggs, separated, yolks beaten
- 4 tablespoons sugar, or more to taste
- 2 teaspoons salt, or more to taste
- Clarified butter or neutral high heat oil, for cooking
- Crème Fraȋche
- Farm-Raised Ossetra Caviar Malossol
- Make the sponge: In a large bowl, stir together yeast, warm water, and sugar. Let stand until foamy, about 5 minutes.
- Whisk in ½ cup of flour until smooth.
- Place the sponge, covered, in a warm place until bubbly and almost doubled in bulk, about 1 hour.
- Make the batter: Stir the warm milk, 4 tablespoons butter, 2-1/4 cups flour, egg yolks, sugar, and salt into the sponge. Whisk the batter until completely smooth. Cover loosely with plastic wrap and set to rise until bubbly and doubled in bulk, about 1-1/2 hours.
- Stir the batter well, then allow to rise one more time in a warm place, covered, about 45 minutes. Beat the egg whites until soft peaks form. Gently fold them into the batter. Allow the batter to rest, about 10 minutes.
- Heat a heavy bottom pan over medium flame. Lightly and evenly grease the pan with clarified butter or oil.
- Using a tablespoon measure, carefully spoon each blini into the pan, being careful not to crowd them. When they start to bubble and the surface looks slightly dry, flip them over and cook, about 15 seconds more. Remove them to a plate. Repeat with the rest of the batter, re-greasing the pan in between batches, until all the blini are done.
- To serve, top each blini with a small dollop of crème fraiche. Crown with caviar.
Mmmmm, so delicious! I hope you enjoy this awesome recipe. Let us know what you think by taking a photo and tagging us on Instagram @OuiPlease !
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Recipe Credits: https://www.dartagnan.com/caviar-on-blini-recipe.html?epik=dj0yJnU9T0ZWZnd2MVNfV0gxdTNTR0VfcjRBdlZNNzdzclBwcFcmcD0wJm49WU5hMUsxeG1WSHFHanhod3AyZVJ4USZ0PUFBQUFBR0R2TEVV