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Blini with Red Caviar Substitute

Small, thin pancakes traditionally served with various toppings. This recipe uses a red caviar substitute to avoid SHELLFISH.

35m4 servings
Contains dairyContains eggContains wheatContains fishSHELLFISH-free
220 cal|6g protein|25g carbs|10g fat|1g fiber

Ingredients

  • 1 cup All-Purpose Flour
  • 1 Egg
  • 1 cup Milk
  • 1 tablespoon Sugar
  • 1/4 teaspoon Salt
  • 2 tablespoons Melted Butter
  • 1 tablespoon Vegetable Oil
  • 4 tablespoons Red Caviar Substitute (e.g., Salmon Roe from a safe source or seaweed caviar)
  • 4 tablespoons Sour Cream

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1In a medium bowl, combine the 1 cup of All-Purpose Flour, 1 tablespoon of Sugar, and 1/4 teaspoon of Salt. Add the 1 Egg and 1 cup of Milk. Whisk everything together until the mixture is smooth and no lumps remain.
  2. 2Pour the 2 tablespoons of Melted Butter into the batter and stir until it is fully combined.
  3. 3Place a large frying pan or griddle over medium heat. Add 1 tablespoon of Vegetable Oil to the pan and swirl to lightly coat the surface. Heat the pan until its surface reaches approximately 175°C.
  4. 4Pour 1/4 cup of batter onto the hot pan for each blini, leaving space between them. Cook for 2 to 3 minutes on the first side, until small bubbles appear on the surface and the edges look set.
  5. 5Carefully flip each blini with a spatula and cook for another 2 to 3 minutes on the second side, until golden brown and cooked through.
  6. 6Continue cooking the remaining batter in batches. If the pan surface appears dry between batches, add a small amount from the 1 tablespoon of Vegetable Oil to lightly coat the pan before adding more batter.
  7. 7Serve the warm blini immediately. Top each blini with a portion of the 4 tablespoons of Red Caviar Substitute and 4 tablespoons of Sour Cream.

Substitutions

Red Caviar Substitute →

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Shellfish-Free SnacksShellfish-Free BreakfastsShellfish-Free DinnersShellfish-Free Lunches

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