Dining at home is my favorite way to celebrate a great meal with friends and family! Decadent appetizers are a fabulous way to start the evening.
The blini (mini crepes), will keep for several days in the fridge, which makes assembling these little beauties minutes before serving, all the more reason to dedicate a little early prep time.
If beets are not your thing, you can simply omit them from the recipe, but the color is so darn pretty, don’t you think!
Makes 24 Blini
- Dry Yeast – 2 teaspoons
- Sugar – 1 teaspoon
- Flour – 1 cup, spelt or rice flour are great wheat substitutes
- Kefir – 1 cup (yogurt can substitute)
- Eggs – 2, separated
- Cooked Beet – 1 golf ball size, pureed
- Prepared Horseradish – 1 tablespoon
- Salt – to taste, about ½ teaspoon
- Butter – to cook blinis, about 1 tablespoon
Mix yeast, sugar, and flour in a bowl. Warm the kefir, only to tepid temperature, (not warmer than 112 degrees). Stir egg yolks into the tepid kefir and stir into the flour mixture. Let this batter rest for one hour.
Whip the egg whites, mix in horseradish, and pureed beets. Fold this mixture into the flour mixture and let rest one hour.
Place small amounts of butter at a time into a non-stick frying pan. Spoon in 1 tablespoon of batter at a time until you can fit several into the pan. As soon as bubbles begin to form on the top, flip them over for another minute, and remove from the pan. Place on a cooling rack and continue to make the blinis.
Makes 12 Blini With Caviar
- Mascarpone – 3/4 cup
- Caviar – 1 ounce
- Chives – 1 bundle, freshly chopped
- Blini – 12, small
Place a small dollop, (heaping teaspoon size) of mascarpone in the center of each blini. Place an even smaller dollop of caviar, (using a wooden spoon, or chop stick, never metal) in the center of the mascarpone. Place a sprinkle of chives across the blinis and serve soon after preparing.