Salut mes p’tits croissants!

Today we’re making a delicious buckwheat blinis, quick and easy. Perfect to pair up with smoked salmon or caviar.

I also made a simple lemon shallot whipped creme fraiche and chopped chives.
Let’s get cooking, shall we?

Makes about 25 small blinis

1/2 cup (70gr) buckwheat flour
1/4 cup (35gr) AP flour
1 tsp (4gr) sugar
1/4 tsp (1gr) kosher salt
1/4 tsp (1gr) baking powder
1/8 tsp (0.5gr) baking soda
1 cup (237ml) buttermilk
1 tbsp (14gr) unsalted butter (melted)
1 egg (separated)
1/2 tbsp (7ml) veg oil

Creme fraiche
Caviar

Blinis batter

• Adjust oven rack to middle position and preheat oven to 150°F (65°C) or its lowest possible setting. In a medium bowl, whisk together buckwheat flour, all-purpose flour, sugar, kosher salt, baking powder, and baking soda. In a separate medium bowl, whisk together buttermilk, melted butter, egg yolks, and vegetable oil.
• Add buttermilk mixture to bowl with dry ingredients and use a rubber spatula to stir until just combined.
• In a small bowl using a whisk, or using an electric mixer, whisk egg whites until they hold stiff peaks. Using a rubber spatula, carefully fold egg whites into batter until just combined.
• Heat a large nonstick skillet over medium heat for 5 minutes. Add a small amount of vegetable oil to the skillet and spread with a paper towel until no visible oil remains. Using a spoon or fill a squeeze bottle, place silver dollar pancake–sized circles of batter (about 2 1/2 inches in diameter) in the skillet.
• Cook until bubbles appear on the surface of the blini and bottom sides of blini are light golden brown, about 2 minutes.
• Carefully flip blini and cook on second side until light golden brown and completely set, about 2 minutes longer. Wrap finished blini in a clean kitchen towel, place towel on a wire rack set in a rimmed baking sheet, and transfer to oven to keep warm. Repeat blini-cooking process until all of the batter is used up.
• Serve blini with sour cream or crème fraîche, chilled caviar or smoked salmon, and traditional accompaniments, such as finely minced shallots, sliced chives, and chopped hard-boiled eggs.
• Bon Appétit.