Buckwheat & Spelt Chrain Blinis Recipe
Introduction
These buckwheat and spelt chrain blinis are light, fluffy, and packed with a delicate earthy flavor. Infused with beetroot and horseradish, they make a vibrant base for savory toppings like smoked trout and dill. Perfect for a special brunch or festive appetizer.
Ingredients
- 50g buckwheat flour
- 120g light spelt flour
- 7g fast action dried yeast
- 125ml milk
- 200g natural yogurt
- 2 medium eggs, separated
- 1 ready-to-eat beetroot blended with 30g horseradish, or 2 tbsp chrain (beetroot and horseradish purée)
- 20g clarified butter
- Soured cream, smoked trout, dill, and salmon roe (optional), to serve
Instructions
- Step 1: Sift the buckwheat and spelt flours into a large bowl. Add 1 teaspoon of salt and scatter the yeast evenly over the flour mixture.
- Step 2: Warm the milk and yogurt gently until tepid. Whisk in the egg yolks thoroughly, then combine this liquid mixture with the flour and yeast. Cover and leave to ferment for 1 hour.
- Step 3: In a separate bowl, whisk the egg whites until stiff peaks form. Stir the beetroot and horseradish purée into the fermented batter, then carefully fold in the whipped egg whites to keep the mix light. Let the batter rest for another hour.
- Step 4: Heat the clarified butter in a non-stick frying pan over medium heat. Drop dessertspoonfuls of the batter into the pan. Cook for about 40 seconds until the blinis start to come away from the pan on their own and puff up. Using a palette knife, gently turn them over and cook for an additional 20-30 seconds. Transfer to kitchen paper to drain.
- Step 5: Continue frying the remaining batter in batches. Allow the blinis to cool completely before freezing if desired. They can be frozen for up to one month.
- Step 6: When ready to serve, warm the blinis lightly and top with soured cream, smoked trout, fresh dill, and salmon roe, if using.
Tips & Variations
- For a richer flavor, try using full-fat yogurt and milk. You can also substitute clarified butter with ghee for a fragrant touch.
- Replace the beetroot and horseradish purée with just horseradish for a spicier blini, or add finely chopped chives into the batter for freshness.
- Use a non-stick pan to prevent sticking and ensure easy flipping, and be gentle when turning the blinis to keep their shape.
Storage
Store cooked blinis in an airtight container in the fridge for up to 2 days. For longer storage, freeze cooled blinis in a sealed bag for up to one month. Reheat gently in a pan or oven to maintain their texture before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the batter ahead of time?
Yes, the batter requires fermentation, so making it a few hours ahead or even the night before enhances the flavor and texture.
What can I use instead of chrain (beetroot and horseradish purée)?
If you don’t have chrain, blend cooked beetroot with prepared horseradish or use two tablespoons of store-bought horseradish for a similar tangy kick.
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Buckwheat & Spelt Chrain Blinis Recipe
- Total Time: 2 hours 30 minutes
- Yield: About 12–15 blinis 1x
Description
These Buckwheat & Spelt Chrain Blinis are light, fluffy, and fragrant pancakes made with a blend of buckwheat and spelt flours, infused with a tangy beetroot and horseradish purée called chrain. Perfectly fermented and pan-fried in clarified butter for a delicate texture, these blinis serve wonderfully as an appetizer topped with soured cream, smoked trout, dill, and salmon roe. Ideal for a sophisticated brunch or festive occasion, they blend Eastern European flavors with wholesome grains.
Ingredients
Dry Ingredients
- 50g buckwheat flour
- 120g light spelt flour
- 7g fast action dried yeast
- 1 tsp salt
Wet Ingredients
- 125ml milk
- 200g natural yogurt
- 2 medium eggs, separated
- 1 ready-to-eat beetroot blended with 30g horseradish, or 2 tbsp chrain (beetroot and horseradish purée)
- 20g clarified butter, for frying
To Serve (optional)
- Soured cream
- Smoked trout
- Dill
- Salmon roe
Instructions
- Combine and ferment the batter: Sift the buckwheat and spelt flours into a bowl along with 1 teaspoon of salt. Sprinkle over the 7 grams of fast action dried yeast. In a separate container, gently heat the milk and natural yogurt until they are just tepid. Whisk in the egg yolks, then pour this wet mixture into the flour and yeast mix. Stir together thoroughly and leave the batter to ferment for 1 hour at room temperature.
- Prepare egg whites and add chrain: Whisk the egg whites in a clean bowl until stiff peaks form. Stir the beetroot and horseradish purée (chrain) into the fermented batter gently. Carefully fold the whisked egg whites into the batter, maintaining the airiness. Allow the mixture to rest for another hour for additional fermentation.
- Fry the blinis: Heat the clarified butter in a non-stick frying pan over medium heat. Drop dessertspoonfuls of the batter into the pan, spacing them out. Fry each blini for about 40 seconds or until the edges lift naturally from the pan and the base is golden and puffed. Carefully turn them over using a palette knife to prevent the centers from splitting, and fry the other side for 20 to 30 seconds more. Transfer cooked blinis to kitchen paper to absorb excess butter and let cool. Repeat with the remaining batter.
- Serving and storage: Once cooled, the blinis can be served immediately topped with soured cream, smoked trout, fresh dill, and salmon roe if desired. Alternatively, freeze the cooled blinis for up to one month and reheat before serving.
Notes
- Using clarified butter adds a rich flavor and prevents burning due to its higher smoke point.
- Ensure yeast is fresh for proper fermentation and rise in the batter.
- Folding in the whisked egg whites gently is key to a light and fluffy texture.
- Blinis can be frozen and reheated gently on a low heat or in a microwave before serving.
- Chraining the blinis with beetroot and horseradish purée provides a traditional tangy and festive twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Eastern European
Keywords: buckwheat blinis, spelt flour pancakes, chrain blinis, beetroot horseradish blinis, smoked trout appetizer, traditional Eastern European recipe
