Few dishes are as synonymous with luxury as blinis with crème fraîche and premium caviar. These light, fluffy buckwheat pancakes are the traditional accompaniment to fine caviar, providing the perfect balance of texture without overpowering the delicate flavour of the roe. Whether you’re hosting an elegant drinks party, celebrating a special occasion or simply looking for the best way to serve caviar, this classic recipe delivers restaurant-quality results at home.

Ingredients

For the Blinis

• 125g plain flour
• 50g buckwheat flour
• 7g dried instant yeast
• ½ teaspoon caster sugar
• ½ teaspoon fine sea salt
• 200ml whole milk, warmed
• 1 large free-range egg
• 30g unsalted butter, melted
• Butter or neutral oil, for frying

You can always skip this step and buy our beautiful hand made Blinis – which only need a little warming in the oven

For Serving

• 150g crème fraîche
• 30–50g caviar
• Fresh chives, finely snipped
• Lemon wedges (optional)

How to Make Homemade Blinis with Crème Fraîche & Caviar

Step 1: Prepare the Batter

Combine the plain flour, buckwheat flour, yeast, sugar and salt in a large bowl.

Whisk together the warm milk, egg and melted butter before gradually pouring into the dry ingredients. Whisk until smooth.

Cover with a clean tea towel and leave in a warm place for approximately 1 hour until the batter has doubled in size and become bubbly.

Step 2: Cook the Blinis

Heat a lightly buttered non-stick frying pan over a medium heat.

Spoon approximately one tablespoon of batter into the pan for each blini.

Cook for 1–2 minutes until bubbles appear on the surface. Flip and cook for another minute until lightly golden.

Transfer to a wire rack to cool slightly before repeating with the remaining batter.

Step 3: Assemble

Top each warm blini with a small spoonful of crème fraîche.

Finish with a generous spoonful of premium caviar and garnish with freshly snipped chives.

Serve immediately with lemon wedges if desired.

Tips for the Best Blinis with Caviar

• Use room-temperature ingredients for the lightest texture.
• Serve the caviar well chilled but allow the blinis to remain slightly warm.
• Avoid metal spoons when serving caviar; mother-of-pearl or horn spoons help preserve its delicate flavour.
• Assemble just before serving.

Frequently Asked Questions

Can I make blinis ahead of time?

Yes. Blinis can be made a day ahead and gently reheated before serving.

What is the best caviar for blinis?

Oscietra, Kaluga and Imperial caviar are all excellent choices, offering rich buttery flavours that pair beautifully with crème fraîche.

Can I freeze homemade blinis?

Yes. Once cooled, freeze in an airtight container for up to three months. Defrost and warm gently before serving.