Cornmeal Blinis With Caviar

Cornmeal Blinis With Caviar
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Festive entertaining requires a festive starter. I am a caviar fan but store-bought blinis leave so much to be desired. Here's a simple non-yeast cornmeal blini recipe that makes the caviar service your own. They're tender and just tasty enough without overpowering the caviar. And you can make them any size you prefer.This recipe was originally published in the Chicago Tribune.
Prep Time
10
minutes
Cook Time
15
minutes
Servings
8
servings
Cornmeal blini with caviar and creme fraiche recipe
Total time: 25 minutes
Ingredients
  • 2 large eggs
  • 3 tablespoon yellow cornmeal
  • 2 1/2 teaspoon sugar
  • 2 teaspoon small diced sweet onion
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1 tablespoon unsalted butter
  • 1/3 cup creme fraiche (or substitute sour cream)
  • 4 teaspoon sustainably sourced caviar
Directions
  1. In a bowl, stir together 2 eggs, 3 tablespoons cornmeal, 2 1/2 teaspoons sugar, 2 teaspoons diced onion, 1/2 teaspoon baking soda and 1/4 teaspoon salt until smooth.
  2. Gently fold in 1 cup sour cream.
  3. Heat 1 tablespoon butter in a non-stick griddle or large non-stick skillet over medium heat.
  4. Add 2 teaspoons batter for each blini, using back of small spoon to spread into neat 1 1/2-inch diameter. Cook until top is covered with air bubbles, about 3 minutes. Flip; brown other side, about 3 minutes. Set aside.
  5. Serve at room temperature. Spread each blini with creme fraiche, leaving narrow border exposed. Top with small dollop of caviar.
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