Caviar Blini with Crème Fraîche
Ingredients:
-1/2 cup (120 ml) of milk
-1/4 cup (60 ml) of water
-1/4 teaspoon (1 ml) of sugar
-1/8 teaspoon (0.5 ml) of salt
-1/2 cup (120 ml) of all-purpose flour
-2 tablespoons (30 ml) of melted butter
-2 eggs, beaten
-1/4 cup (60 ml) of caviar
-1/4 cup (60 ml) of crème fraîche
Method:
1. Heat the milk, water, sugar, and salt in a small saucepan over medium heat until just simmering.
2. In a medium bowl, whisk together the flour and melted butter.
3. Add the eggs and whisk until the mixture is smooth.
4. Add the milk mixture and whisk until combined.
5. Let the batter rest for 30 minutes.
6. Heat a nonstick skillet over medium heat.
7. Add 1 tablespoon (15 ml) of batter to the skillet and spread into a thin circle.
8. Cook for 1 to 2 minutes per side, or until golden brown.
9. Repeat with the remaining batter.
10. Top the blini with caviar and crème fraîche.
Potential changes & improvements:
-You could use a different type of caviar, such as salmon roe or sturgeon roe.
-You could use a different type of fish eggs, such as tobiko or ikura.
-You could use a different type of milk, such as almond milk or soy milk.
-You could use a different type of flour, such as whole wheat flour or gluten-free flour.
Works Well With…
-Blini are traditionally served with smoked salmon, but they would also be good with caviar, crème fraîche, and chopped chives.
-They would also be good with other types of seafood, such as shrimp, crab, or lobster.
-You could also serve them with a variety of other toppings, such as sour cream, onion, or caviar.
Common Mistakes:
-Not whisking the batter enough can result in a lumpy batter.
-Not cooking the blini long enough can result in them being undercooked.
-Cooking the blini too long can result in them being overcooked.
Nutritional Information:
Allergens:
-Eggs
-Milk
-Wheat