Provided by Dorie Greenspan
Categories Milk/Cream Egg Herb Bake Cocktail Party Salmon Bon Appétit
Yield Makes 12
Number Of Ingredients 13
Steps:
- Whisk first 5 ingredients in medium bowl.
- Place milk and butter in small saucepan. Stir over low heat until butter melts and thermometer registers 110°F (if mixture gets too warm, cool until temperature returns to 110°F). Pour warm milk mixture into flour mixture and whisk until smooth. Cover with plastic wrap and let stand in warm draft-free area until doubled in volume, 1 to 1 1/2 hours.
- Whisk buckwheat batter to deflate; then whisk in eggs. Do ahead Can be prepared 1 day ahead. Transfer to large bowl. Cover; chill (may increase in volume; rewhisk before using).
- Preheat oven to 200°F. Heat griddle or large skillet over medium heat. Brush lightly with melted butter. Working in batches, pour 2 tablespoons batter for each blini onto griddle, spacing apart. Cook until bubbles form on top and begin to pop, about 1 1/2 minutes. Turn blinis; cook until golden brown on bottom, about 1 1/2 minutes. Transfer to baking sheet. Tent with foil and place in oven to keep warm while cooking remaining blinis. Do ahead Blinis can be made 1 day ahead. Cool, cover, and chill. Brush blinis lightly with melted butter and rewarm on baking sheet in 350°F oven 5 minutes.
- Arrange warm blinis on platter. Spoon 1 rounded teaspoon crème fraîche atop each. Top with smoked salmon. Garnish with salmon roe and dill sprigs and serve.
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Simon Nganga
[email protected]I'm so glad I tried this recipe. These blinis were amazing! The smoked salmon and crème fraîche were the perfect toppings.
Zion Vigilant
[email protected]These blinis were a nice change from my usual pancake recipe. They were light and fluffy, and the buckwheat flour gave them a unique flavor.
Saydasultana Rr
[email protected]I'm not sure what I did wrong, but my blinis turned out flat and rubbery. I followed the recipe exactly, so I'm not sure what happened.
Pasindu Chathuranga
[email protected]These blinis were delicious! I especially liked the crispy edges. I will definitely be making these again.
Saim kamboh
[email protected]I found that the blinis were a bit bland. I would recommend adding more salt and pepper to the batter.
Anna Smith
[email protected]These blinis were a bit too thick for my taste. I would recommend using less buckwheat flour or adding more liquid to the batter.
Gajindra Kumar yadav
[email protected]I love the combination of flavors in these blinis. The buckwheat flour gives them a nutty flavor that pairs perfectly with the smoked salmon and crème fraîche.
Ansah Joandaline
[email protected]These blinis were a great way to use up some leftover buckwheat flour. They were easy to make and turned out really well.
AFG LOVE
[email protected]I followed the recipe exactly and the blinis turned out perfectly. They were golden brown and cooked evenly. The smoked salmon and crème fraîche were the perfect finishing touch.
Aleksic
[email protected]These blinis were a bit more work than I expected, but they were worth it. They were absolutely delicious and everyone at my dinner party raved about them.
Musa naeem Naeem
[email protected]I'm not usually a fan of buckwheat pancakes, but these were surprisingly good. The blinis were light and fluffy, and the smoked salmon and crème fraîche were a delicious combination.
Fredricka Magongo
[email protected]These buckwheat blinis were a hit at my brunch party! They were so easy to make and everyone loved them. The smoked salmon and crème fraîche were the perfect toppings. I will definitely be making these again.