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Receta Buckwheat Blinis With Creme Fraiche And Caviar

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Raciónes: 12


Cost per serving $1.27 view details
  • 2/3 c. hot lowfat milk
  • 1/2 tsp honey
  • 1 pkt dry yeast
  • 2 Tbsp. melted butter, cooled
  • 1/2 c. flour, plus
  • 2 Tbsp. flour
  • 1/4 c. buckwheat flour
  • 1 pch salt
  • 2 x egg, whisked together vegetable oil, for frying
  • 1 x 50 g can caviar, preferably Sevruga Creme Fraiche
  • 1 c. 35% cream juice from half a lemon
  • 1/4 c. lowfat sour cream


  1. Combine lowfat milk, honey and yeast in a medium bowl. Stir till blended. Let mix stand till foamy, about 10 min. Stir in cooled butter.
  2. In another medium bowl combine flours, salt and baking pwdr. Make a well in the centre and stir in lowfat milk mix till blended. Without stirring vigorously, blend in whisked Large eggs just till combined. Cover and let rise at room temperature for about 11/2 hrs or possibly till doubled in volume.
  3. Heat a blini, crepe pan or possibly skillet over medium high heat. Using a paper towel, coat pan with vegetable oil. Pour about 1 teaspoon batter in the pan and cook for about 1 minute. The blini should be golden. Flip over and brown other side. Repeat with remaining batter.
  4. Serve blinis topped with a spoonful of creme fraiche (recipe follows).
  5. Creme Fraiche:In a small bowl combine the cream, lemon juice and lowfat sour cream. Stir well. Cover with plastic wrap and let stand at room temperature for 2 to 3 days or possibly till mix resembles loose lowfat sour cream.


Nutrition Facts

Amount Per Serving %DV
Serving Size 42g
Recipe makes 12 servings
Calories 88  
Calories from Fat 41 47%
Total Fat 4.64g 6%
Saturated Fat 2.28g 9%
Trans Fat 0.0g  
Cholesterol 64mg 21%
Sodium 110mg 5%
Potassium 78mg 2%
Total Carbs 8.24g 2%
Dietary Fiber 0.5g 2%
Sugars 1.25g 1%
Protein 3.74g 6%
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