Blini are small, yeasted, buckwheat pancakes that provide a platform for sumptuous toppings. Think Russian caviar and thick sour cream. This week’s recipe is a French take on this Eastern European classic. I made this for my parents, as I wanted to try the standard version before attempting a gluten-free version that I can serve at home. They have a gas fireplace in the family room and it made the room the perfect place to leave the batter to rise. We’ve has some wet, chilly weather lately and I’m not sure it would have risen anywhere else in the house.
Regular pancakes rely on baking powder for a little lift, but puffy, airy blini batter relies on yeast. The smell is reminiscent of bread, but the buckwheat adds adds a nuttiness to the aroma. In the pan, though, the batter looks and acts like standard pancake batter. I used a wide frying pan, but I’d love to have a stovetop grill for these. It would be nice for party appetizers if they were all done at once, so that they could be quickly topped and served hot, without resorting to reheating.
I served about a third of them as an appetizer, with smoked salmon on a dollop of crème fraîche. Another third went into the fridge, and the last of the blini were reheated, topped with more crème fraîche (this time with brown sugar whipped in) and apples that I’d sautéed in butter and cinnamon. It was a perfect dessert.
You can find many other blogged descriptions of this week’s FFWD recipe here: Buckwheat Blini with Smoked Salmon and Crème Fraîche
One Wet Foot 
I love the apple version on this one. I have about 2/3 of my batch in the freezer and I think this is a pretty strong option for them. Have a great weekend.
These look delicious, Teresa. I wonder how the gluten-free ones will taste? Mmm…adding a little brown sugar to the creme fraiche is such a great idea.
I’ve added brown sugar to sour cream before but never thought of adding it to creme fraiche…great idea! Your blinis look wonderful! Have a great weekend!
Oh I like your sweet and savory take on the blinis, something for every taste! Good luck with the patio;-)
Yummy, both your salmon and apple blini look delicious. And like you, I have a griddle on my wish list. Making these in a skillet was much too slow.
That dessert version sounds wonderful! I am definitely going to use that idea, especially this time of year.
Apple is a great idea. Maybe that’s what I needed. I was missing the sweet. Can’t wait to see how your gluten free ones go!
I still have over half a container of the creme fraiche in the fridge. I think I’m going to try the brown sugar version!
Your dessert version looks fabulous! That would be a good way to serve them for breakfast too.
Oh, my! What a fabulous way to serve the leftover blini! I don’t know which version would be my favorite…I’d have to have BOTH.
I love your dessert blini! I had the leftovers the next day with more Greek yogurt and a mango spread for breakfast, but the apple version sounds scrumptious and perfect for the weather you described.
Your blini look fantastic! Wish I had the same success….
Your apple version sounds so good right now…it would make a nice supper.