Instructions

1. Mix buckwheat flour, flour, baking powder and salt in a bowl.
2. Separate the eggs in yolks and whites.
3. Add melted butter, yogurt, water and egg yolks to the dry ingredients and mix thoroughly with a whisk. Let the mixture rest in the fridge for 15 minutes.
4. Meanwhile preheat the oven to 65°C. Heat up two large plates as well.
5. After 15 minutes whisk the egg whites until stiff. Gently fold the egg whites into the batter.
6. Heat a large pan on medium heat. If you haven't got a special blini pan, a regularly large pan will work perfectly. Add a bit butter, let it melt and add a large tablespoon of batter for each blini. Cook until golden brown, then turn. When done, place the blini on one of the hot plates. Turn the other plate up side down and use it as a lid. This way the blini will stay moist while in the oven. Cook all the batter.
7. Serve the blini on a large platter or on separate plates. Spoon 1 dessert spon of creme fraiche on top of each blini. Then add a tablespoon of lumpfish roe, a bit of red onion (not too much) and finally a sprig of dill.

• Ready in : 60 Minutes
• Course : Starters
• Recipe Type : Fish and Seafood
• Ingredient : Baking powder, Buckwheat flour, Butter, Creme fraiche, Dill, Egg, Flour, Lumpfish roe, Red onion, Yogurt