Buckwheat Spelt Chrain Blinis Recipes

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BUCKWHEAT BLINIS WITH SMOKED SALMON AND CRèME FRAîCHE



Buckwheat Blinis with Smoked Salmon and Crème Fraîche image

Provided by Dorie Greenspan

Categories     Milk/Cream     Egg     Herb     Bake     Cocktail Party     Salmon     Bon Appétit

Yield Makes 12

Number Of Ingredients 13

1/2 cup all purpose flour
1/3 cup buckwheat flour
4 teaspoons sugar
1 1/4 teaspoons active dry yeast
1/4 teaspoon (generous) salt
1 cup whole milk
3 tablespoons butter, cut into cubes
2 large eggs, lightly beaten
Melted butter
Crème fraîche
1 (4-ounce) package thinly sliced smoked salmon
Salmon roe
Fresh dill sprigs

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.

BUCKWHEAT BLINIS



Buckwheat Blinis image

This is an old, Russian recipe. These small, yeast-raised, buckwheat pancakes are traditionally served with caviar (or even smoked salmon).

Provided by damasio

Categories     Appetizers and Snacks

Time 3h22m

Yield 120

Number Of Ingredients 9

2 cups warm milk (110 degrees F/45 degrees C)
1 (.25 ounce) envelope active dry yeast
1 teaspoon sugar
1 cup buckwheat flour
4 eggs, beaten
¼ cup sour cream
½ cup heavy cream
½ teaspoon salt
1 ⅓ cups all-purpose flour

Steps:

  • Pour warm milk into a large bowl, then sprinkle yeast onto the milk, and allow to soften for 5 minutes. Stir in sugar and buckwheat flour; cover, and let rise for 1 hour.
  • Stir in the eggs, sour cream, heavy cream, salt, and flour until a batter forms. Cover again, and let rise for 2 hours.
  • Heat a large skillet over medium heat. Spray with cooking spray, then pour in small amounts of batter to form 1 1/2-inch blinis. Cook until the blinis begin to set and dry, and the bubbles begin to burst, about 2 minutes. Flip over, and continue cooking until browned on the other side, about 1 minute.

Nutrition Facts : Calories 17.6 calories, Carbohydrate 2.1 g, Cholesterol 8.1 mg, Fat 0.8 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.4 g, Sodium 14.5 mg, Sugar 0.3 g

BUCKWHEAT BLINI



Buckwheat Blini image

These savories were originally crumbly pancakes with a strong buckwheaty, yeasty flavor. Nowadays, they're more cohesive, subtle, and sophisticated. Served with spoonfuls of creme fraiche and sevruga caviar, blini make wonderful hors d'oeuvres alongside glasses of chilled vodka.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 30

Number Of Ingredients 11

1 envelope (1/4 ounce) active dry yeast
1/2 cup warm water (110 degrees)
1/2 cup buckwheat flour
1/2 cup all-purpose flour
1/2 teaspoon coarse salt
3/4 cup plain yogurt
1 tablespoon unsalted butter, melted
1/2 teaspoon sugar
2 large eggs, separated
1 to 3 ounces caviar, such as sevruga, for serving
Creme fraiche, for serving

Steps:

  • Sprinkle yeast over warm water in a small bowl; let stand until foamy, about 7 minutes. Sift together flours and salt. Stir together yogurt, butter, sugar, and yolks in a large bowl; whisk in yeast mixture and flour mixture. Let batter stand, covered, in a warm place, 30 minutes.
  • Beat whites until stiff peaks form; fold whites into batter. Let stand 10 minutes.
  • Heat a 12-inch nonstick skillet or crepe pan over medium heat. Add 1 tablespoon batter; cook blini 3 or 4 at a time, flipping once, until golden, 2 minutes per side. Serve with caviar and creme fraiche.

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