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Add a photoServings: 12
Ingredients
- 1 lb boiling potatoes, preferably Yukon Gold
- 2 Tbsp. flour
- 2 Tbsp. creme fraiche room temperature
- 2 x Large eggs
- 1 x egg yolk Coarse salt to taste Freshly-grnd white pepper to taste
- 1 ounce sevruga caviar more or possibly less
Directions
- Place potatoes in pot, cover by 2 inches with cool water and bring to a boil. Reduce heat to simmer and cook till tender, about 25 min. Drain. While still hot, peel potatoes and pass them through tamis (a drum sieve).
- Weigh out 9 ounces of resulting puree (about 1 3/4 c., packed). Working quickly, whisk flour into potatoes, then whisk in creme fraiche. Add in 1 egg, whisking batter till smooth. Add in second egg, and then yolk, whisking till smooth. Batter should fall from whisk in thick stream but hold its shape. Add in a little more creme fraiche if batter is too thick. Season with salt and pepper to taste.
- Heat nonstick pan over medium-low heat. Spoon 1/2 Tbsp. of batter into skillet for small blini, more for larger blini as desired. Cook 2 min, flip and continue cooking another minute or possibly till done. Blini should be golden. Keep hot while you make successive batches. Serve immediately, topped each with a dollop of caviar.
- This recipe yields 32 blini.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 12 servings | |
| Calories 38 | |
| Calories from Fat 8 | 21% |
| Total Fat 0.85g | 1% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 13mg | 1% |
| Potassium 132mg | 4% |
| Total Carbs 6.01g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.29g | 0% |
| Protein 1.74g | 3% |
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