Charred Scallion Blini with Creme Fraiche & Caviar
These simple to make mini-pancakes topped with briny caviar are an elegant addition to your menu when paired with a well-chilled, herbaceous Sauv Blanc.
Serve them as a plated first course… decorated with micro greens and/or edible flowers or, on a platter as hors d’oeuvres to be devoured by your guests.
Note: This basic blini recipe can be changed up at your whim to pair with other wine varietals, simply by changing out which Winemaker’s Pantry Spice Pairing Blend you mix into the batter and by choosing an alternate ingredient for topping the creme fraiche. Consider them as a base for smoked salmon & cream cheese paired with our Chardonnay Blend or, with sliced roast beef and horseradish-mayo paired with our Cabernet Blend. Get creative and let us know what delicious combinations you come up with!
Basic Blini Recipe (makes about 18-20 pieces)
- 1 cup – All Purpose Flour
- 1 cup – Whole Milk
- 1 1/2 tsp – Baking Powder
- 1/2 tsp – Baking Soda
- 1 large Egg, beaten
- 4 oz – Creme Fraiche (or sub with Sour Cream)
- 2 oz jar – Caviar such as Red or Black Lumpfish
- 1 bunch Scallions (approx 8-10 pieces)
- 1/3 cup – Olive Oil
- Garnishes – Micro Greens, Edible Flowers or Fresh Herbs
- 1 Tbs – Winemaker’s Pantry™ Spice Pairing for Sauv Blanc
Step 1 – Mix the dry ingredients, including the spice blend in a large bowl and set aside.
Step 2 – Meanwhile, re-heat the cast iron pan over medium heat. Add in a little of the remaining olive oil to coat the pan. Gently ladle about a tablespoon of batter at a time to form 5-6 blini per batch. The blini will cook quickly and are ready to flip as soon as you see bubbles form on top, about 1 1/2 minutes per side. Flip and cook the other side another 1 to 1 1/2 minutes and remove from the pan; allow to cool before placing the cooked blini on a large platter. Repeat all steps until the batter is used up.
Step 3 – Heat a cast iron pan or heavy bottomed skillet over medium-high heat on the stove top. Add the scallions to the pan and allow to char on both sides, 3-4 minutes. Remove scallions from pan.
Step 4 – Chop the charred scallions and add to the dry ingredients, along with the beaten egg, milk and 1 Tbs of the olive oil. Stir to incorporate and let the batter rest.
Step 5 – To assemble, spoon a dollop of creme fraiche into the center of each blini and top that with a dime size dollop of the caviar. Garnish with micro greens, edible flowers or a sprig of fresh dill. Serve immediately.