Description
Delight in these Buckwheat & Spelt Chrain Blinis, a light and fluffy Eastern European-inspired pancake made with a blend of nutty buckwheat and wholesome spelt flours. Fermented for a subtle tang, infused with a vibrant beetroot and horseradish purée, and pan-fried in clarified butter, these blinis offer a perfect base for traditional toppings like soured cream, smoked trout, dill, and salmon roe. Ideal as an elegant appetizer or a savory snack.
Ingredients
Scale
Dry Ingredients
- 50g buckwheat flour
- 120g light spelt flour
- 7g fast action dried yeast
- 1 tsp salt
Wet Ingredients
- 125ml milk
- 200g natural yogurt
- 2 medium eggs, separated
- 1 ready-to-eat beetroot blended with 30g horseradish, or 2 tbsp chrain (beetroot and horseradish purée)
- 20g clarified butter
To Serve (Optional)
- Soured cream
- Smoked trout
- Dill
- Salmon roe
Instructions
- Prepare the flour mixture and yeast: Sift the buckwheat and spelt flours into a large bowl and add 1 teaspoon of salt. Scatter the fast action dried yeast evenly over the flour mixture.
- Mix wet ingredients and combine: Gently heat the milk and natural yogurt until just tepid, then whisk in the egg yolks until smooth. Pour this wet mixture into the flour and yeast bowl and whisk together thoroughly. Cover and leave to ferment at room temperature for 1 hour, allowing the batter to develop a subtle tang and rise slightly.
- Whisk egg whites and fold in purée: While the batter ferments, whisk the egg whites to stiff peaks using a clean, dry bowl and beaters. Stir the beetroot and horseradish purée through the batter for a flavorful, colorful base. Then carefully fold in the whipped egg whites to maintain a light, airy texture. Let the batter rest for a further 1 hour to enhance the fermentation.
- Heat fat and fry blinis: Warm the clarified butter in a non-stick frying pan over medium heat. Spoon dessertspoonfuls of the blini mix into the pan, spacing them evenly. Fry each blini for about 40 seconds on the first side until they puff up and release easily from the pan. Carefully turn them over with a palette knife and fry for another 20-30 seconds until cooked through and lightly golden. Transfer cooked blinis to kitchen paper to drain.
- Cool, freeze, and serve: Allow the blinis to cool completely. They can be enjoyed fresh or frozen for up to one month. To serve, top each blini with a dollop of soured cream, flakes of smoked trout, fresh dill, and a spoonful of salmon roe if desired. Serve immediately for an elegant starter or snack.
Notes
- The fermentation steps enhance the blinis’ flavor and texture but can be adjusted for quicker preparation by reducing resting times.
- Clarified butter is recommended for frying due to its higher smoke point, but you can substitute with a neutral oil if needed.
- Blinis freeze well and can be quickly reheated in a hot pan or oven before serving.
- Adjust the amount of horseradish in the purée to taste for desired heat level.
- For a vegan version, substitute yogurt and eggs with plant-based alternatives, but note texture changes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Eastern European
Keywords: blinis, buckwheat flour, spelt flour, chrain, beetroot, horseradish, yogurt, appetizer, Eastern European, homemade pancakes
