Buckwheat Blinis With Caviar And Creme Fraiche Recipe
Servings: 12
Ingredients
- 2/3 c. hot lowfat milk
- 1/2 tsp honey
- 1 pkt dry yeast
- 2 Tbsp. melted butter, cooled
- 1/2 c. plus 2 tbsp. all purpose flour
- 1/4 c. buckwheat flour
- 1 pch salt
- 1 tsp baking pwdr
- 2 x egg, whisked
- 1 x vegetable oil, for frying
- 50 gm caviar, preferably Sevruga Creme Fraiche
- 1 c. 35% cream, juice
- 1 x juice from half a lemon
- 1/4 c. lowfat sour cream
Directions
- 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.
- 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.
- 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.
- Serve blinis topped with a spoonful of creme fraiche and caviar.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 12 servings | |
| Calories 141 | |
| Calories from Fat 75 | 53% |
| Total Fat 8.53g | 11% |
| Saturated Fat 4.69g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 224mg | 9% |
| Potassium 120mg | 3% |
| Total Carbs 12.3g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.53g | 2% |
| Protein 4.47g | 7% |
