Lemon Blinis with Caviar and Scallion Crème Fraîche Recipe

Lemon Blinis with Caviar and Scallion Crème Fraîche Recipe

  • 1/3 cup crème fraîche or sour cream
  • 2 tablespoons very thinly sliced scallions, divided
  • 3 tablespoons whole milk
  • 1 large egg
  • 2 teaspoons grated lemon zest, divided
  • 1/4 cup buckwheat flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon sugar
  • Pinch of salt
  • 2 tablespoons unsalted butter, divided
  • 2 ounces caviar, such as trout caviar or salmon roe (see Cooks' Notes)
  1. Stir together crème fraîche and 1 tablespoon of the scallions.
  2. Melt 1 tablespoon butter in a large non-stick skillet over low heat and scrap into a small bowl. Whisk in milk, egg, and 1 teaspoon zest. Add flour, baking powder, sugar, and salt and whisk until smooth.
  3. Melt half of remaining butter in a large nonstick skillet over medium-low heat.
  4. Drop 6 rounded teaspoons of batter into skillet and cook until tiny bubbles form on the surface, edges appear dry, and undersides are golden, about 2 to 3 minutes.
  5. Flip and cook until golden and cooked through, about 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm.
  6. Melt remaining 1/2 tablespoon butter in skillet and make 6 more blinis (you will have a little batter left over).
  7. To serve, top blinis with a small dollop of scallion crème fraîche and some caviar, then sprinkle with remaining lemon zest and scallion.
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