Caviar and Creme Fraiche on Cornmeal Blini
Published by Stewart, Tabori & Chang
Something magical happens in the mouth when the tiny caviar eggs burst as you roll them around with the even tinier grains of cornmeal. The blini are the size of silver dollars—you will only need about three per person, but if this dinner is truly romantic, perhaps the extra batter will come in handy for breakfast the next morning.
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionCooking for a date
Recipe Courseappetizer, hors d'oeuvre
Five Ingredients or LessYes
Taste and Texturesalty, savory
- ¼ cup cornmeal
- ¼ cup all-purpose flour
- 1 teaspoon sugar
- ½ cup crème fraîche or buttermilk
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup melted unsalted butter
- 2 ounces caviar
- ¼ cup creme fraiche or sour cream
- 1 tablespoon chopped chives
TO MAKE THE BLINI
In a medium bowl, whisk together the cornmeal, flour, sugar, crème fraîche, salt, eggs, and 2 tablespoons of the melted butter.
Place a heavy skillet preferable a well seasoned iron one, on medium high heat and add the remaining 2 tablespoons of melted butter. Drop about a tablespoon or so of batter into the skillet for each blini, they should be the size of silver dollars. Cook as you would pancakes, until they brown on one side, then turn to cook the other side. Save the extra batter for pancakes if you like.
Transfer the blini to a small plate and keep warm, on top of the stove, or serve at room temperature. To serve, place a dab of crème fraîche on each blini and top it with a little caviar. Sprinkle the chives on top.
2005 Peggy Knickerbocker