You can also serve blini topped with salmon roe.
Active time: 30 min Start to finish: 2 1/2 hr
• Batter can be made 3 days ahead and chilled, covered (after letting it rise in a warm place). If necessary, thin batter with a few teaspoons of milk before using.
Recipe information
Total Time
2 1/2 hr
Yield
Makes 36 hors d'oeuvres
Ingredients
Preparation
Step 1
Preheat oven to 250°F.
Step 2
Stir together warm water, yeast, and sugar in a bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
Step 3
Add all-purpose flour, buckwheat flour, and salt, then stir in milk, 3 tablespoons butter, and eggs. Cover bowl with plastic wrap and set in a roasting pan filled with 1 inch of warm water. Let rise in a warm place until dough is increased in volume, has bubbles breaking the surface, and is stringy when scooped, 1 1/2 to 2 hours. Stir batter before using.
Step 4
Heat a 12-inch nonstick skillet over moderately high heat until hot and brush with some of remaining melted butter (if butter browns immediately, lower heat). Working in batches of 4, spoon 1 tablespoon batter into skillet for each blin, then cook, turning over once, until golden on both sides, about 2 minutes. Transfer to an ovenproof platter and keep blini warm in oven.
Step 5
Serve blini topped with sour cream and caviar.
