Petrossian Ossetra Caviar Blini with Crème Fraîche and Chervil

Adapted by
June 2012
Yield: 16 servings


1⁄3 cup buckwheat flour
2⁄3 cup all-purpose flour
½ teaspoon baking powder
¾ teaspoon kosher salt
¾ cup plus 2 tablespoons milk
1 extra large egg
¼ pound clarified unsalted butter
To Assemble and Serve
4 ounces Petrossian Ossetra caviar
¼ cup
16 sprigs micro


For the Blini:
In a bowl, combine the flours, baking powder, and salt. In a separate bowl, whisk together the milk, egg, and 1 tablespoon clarified butter. Whisk liquids into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium sauté pan and drop the batter onto the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook 1 minute more, or until brown. Repeat with the remaining batter. Set aside at room temperature.

To Assemble and Serve:
Top each Blini with ¼ ounce of caviar. Add a dollop of crème fraîche and a sprig of micro chervil to garnish.