Makes 15
2/3 cup (100g) plain flour
40g buckwheat flour
1 tsp dry instant yeast
1/2 cup (125ml) milk
1/3 cup (80g) creme fraiche, plus extra to serve
1 egg, separated
30g unsalted butter, melted
Caviar, salmon roe, chopped hard-boiled egg, smoked salmon, beetroot relish, pickled red onion, chopped chives and dill, to serve
Sift flours, yeast and 1 tsp salt into a bowl.
Make a well in the centre.
Place milk and creme fraiche in a small saucepan over low heat and warm gently until lukewarm.
Add milk mixture to the well in the flour mixture, along with the egg yolk, then stir until a soft dough.
Cover with plastic wrap and set aside in a warm place for 1 hour or until small bubbles appear on the surface.
Whisk the eggwhite until soft peaks form, then gently fold into the batter.
Heat a large non-stick frypan over medium-low heat and brush with a little butter.
In batches, using 1/2-1 tbs batter for each blini, add batter to the frypan, then cook for 2 minutes or until small bubbles appear on the surface.
Turn and cook for a further 1 minute or until golden.
Transfer to a plate while you cook the remaining blinis, brushing the pan with more butter in between batches.
Place blinis on a serving platter, then serve with a selection of toppings for guests to assemble their own.
