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Blini with crème fraîche and dill Recipe

Russian · Appetizer · 35 min total

These light and fluffy buckwheat blini are topped with tangy crème fraîche and fresh dill, making a perfect appetizer or snack.

Ingredients

• 1/2 cup buckwheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon active dry yeast
• 1 cup warm milk (110°F/45°C)
• 1 large egg, separated
• 2 tablespoons unsalted butter, melted, plus more for cooking
• 1/2 teaspoon salt
• 1/2 cup crème fraîche
• 2 tablespoons fresh dill, chopped

Instructions

1. In a small bowl, dissolve yeast in warm milk and let stand for 5 minutes until frothy.
2. In a large bowl, whisk together buckwheat flour, all-purpose flour, and salt. Add yeast mixture, egg yolk, and melted butter; whisk until smooth. Cover and let rise in a warm place for 1 hour until bubbly.
3. In a separate bowl, beat egg white until stiff peaks form. Gently fold into batter.
4. Heat a non-stick skillet or griddle over medium heat and lightly butter. Drop tablespoons of batter onto skillet, spreading slightly. Cook until bubbles form on surface and edges are set, about 1-2 minutes. Flip and cook another 1 minute. Repeat with remaining batter, adding butter as needed.
5. Serve blini warm topped with a dollop of crème fraîche and a sprinkle of fresh dill.

Tips

• Blini can be made ahead and reheated in a warm oven.
• For a savory twist, add smoked salmon or caviar on top.

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