Having a quick and easy blini recipe, like this one, means you don't need to purchase expensive blini any more. (i.e. 36 for $16 + $28 shipping. Chuckle worthy, for sure.)
Blini are just small, thin-ish buckwheat or whole wheat pancakes, more like crepes. They are the ideal and classic vehicle for caviar. And buckwheat flour, by the way, is gluten-free.*
Although we commonly know them as blinis, blini is actually the plural form. Think 'One Blin, Many Blini.' (No one can eat just one blin, however, when there's caviar and crème fráiche on top.)
3/4 cup buttermilk
1 cup milk
1 cup all-purpose flour
3/4 cup buckwheat or whole wheat flour
1/3 teaspoon salt
1 stick butter (1/2 cup)
Whisk together the eggs, buttermilk and milk. Combine the flours and salt. Add the flour mixture to the egg mixture and whisk again.
Heat a non-stick skillet over medium heat. When hot, thoroughly coat the bottom of the skillet with butter.
Using 1 tablespoon of batter per blin, cook for about 1 1/2 minutes on the first side, until golden brown. Turn them when they are dry and slightly bubbly around the edges. Cook another 30 seconds or so.
You can cook 4 or 5 blini at a time in a large skillet, more on a large griddle. Recoat the skillet with butter each time.
Serve with caviar and crème fráiche (or sour cream). Add thin sliced smoked salmon, if you like. Mmm, mmm, mmm.
Makes 4 dozen blini.
Blini can be prepared a day or two ahead of time, refrigerated, and warmed to room temperature before serving.
As I mentioned at the outset, buckwheat is gluten-free. It's not even really wheat. It's a seed. Although this recipe calls for all purpose flour, you can substitute it for all buckwheat flour. Just make sure your batter is on the thin side and it'll be fine.