Champagne and Butler-Passed Caviar Buckwheat Blinis Garnished with Crème Fraiche and Chives

This recipe is part of a seven-course menu exclusively created for the Air Culinaire Worldwide blog. To view the complete menu and list of recipes, visit “Valentine’s Day In-Flight Dinner Menu.”

Ingredients – Buckwheat Blinis

All-Purpose Flour 1 cup (125 g)
Buckwheat Flour ⅓ cup (40 g)
Kosher Salt ¼ teaspoon (1 g)
Whole Milk 1 cup (244 g)
Sour Cream ¼ cup (60 g)
Active Dry Yeast 1 teaspoon (5 g)
Fresh Whole Eggs, yolks and whites separated 2 each
Vegetable Oil 1 tablespoon (15 mL)


  1. In a stainless-steel bowl, combine all-purpose flour, buckwheat flour and salt.
  2. Sift together until thoroughly mixed.
  3. In a saucepan, combine whole milk and sour cream, and whisk until smooth.
  4. Place saucepan over medium-low heat until liquid reaches 110 F (43 C).
  5. Remove from heat, add active dry yeast and stir until yeast is dissolved.
  6. Pour liquid into stainless-steel bowl with dry flour mixture.
  7. Add egg yolks and whisk until mixture is smooth.
  8. Place mixture in a warm place, allow it to rise for approximate 45 minutes.
  9. In a clean bowl, combine egg whites and whip until stiff peak.
  10. Fold in whipped egg whites to batter mixture, careful not to over mix.
  11. Place a non-stick pan over medium heat, add a drop of oil and spread evenly across the pan.
  12. Lightly spoon enough batter onto the hot pan to make a small 2 to 3 inch (5 to 7 cm) round.
  13. Cook the round until the side up is slightly firm.
  14. Turn over and cook until evenly browned.
  15. Remove blinis from pan and place on a clean towel. Yields approximately 30 small 2 to 3 inch (5 to 7cm) rounds.
  16. Use in specified recipe.

Garnish for Blinis


Crème Fraiche 1 pint (1/2 liter)
Beluga, Ossetra or Other Caviar 4 to 6 ounces (113 g to 170 g)
Chive Straws, 2 ½ inches (6.35 cm) 60 each
Buckwheat Blinis 30 each


  1. On a clean surface, place blinis with nicer side facing up.
  2. Using a spoon, place a dollop of crème fraiche off-center on top of blini. Careful not to put too much, that the crème fraiche slides off the blini.
  3. Using a separate spoon, add caviar to center of blini, on top of crème fraiche.
  4. Place two chive straws vertically on the side of crème fraiche.


On a clean serving tray, place appropriate amount of blinis for number of guests serving. Traditionally, initial service would be two per person.


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