Blinis with a scoop of cream and caviar



30 pancakes (10 cm / 4 in diameter)


360 g (12.7 oz) of flour
1 tsp of salt
5 tsp baking powder
3 tbsp of sugar
2 yolks
560 ml (19 oz) of milk
25 g (0.9 oz) of butter
2 egg whites

400 g (14 oz) of cream cheese
Lime juice
Salt and pepper
200 g (7 oz) of Black River Caviar


Sift the dry ingredients into a bowl (flour, salt, baking powder, and sugar).

Mix the beaten yolks with the milk and the two tablespoons of melted butter. Add the mix to the dry ingredients.

Beat the egg whites until soft peaks form and fold them into the mixture until incorporated.

Cook on a hot griddle with a melted pat of butter to keep the blinis from sticking.

In a bowl, mix the cream cheese with the lime juice. Add salt and pepper.

Place the finished blinis on a large china dish with a dip with caviar and another dip with the cream cheese mixture.

Decorate with chopped chives.