Home » Recipe Index » Main Dish Recipes

Blini-Style Crepes with Sour Cream, Caviar, and Chives

I’m still at it: making crepes. Yes, I know, making crepes is not necessarily a lazy process, but despite the admittedly non-lazy labor required it’s actually pretty easy. If you can make pancakes, you can make crepes. Read how I do it here. Then try these blini style crêpes with sour cream, caviar, and chives.

Blini style crepes with sour cream, caviar, and chives

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See my Affiliate Disclosure.

Blini, thin pancakes similar to crepes, are a staple of Eastern European cuisine. They’re mandatory party fare for my Ukranian friends, who stack them high on a self-serve platter along with elegant little bowls of sour cream, caviar, and chives for guests to fill to taste. Last weekend I hosted a crepe brunch and took a cue from my droogs. I cheaped out and used capelin roe (the bright orange roe used for sushi) instead of traditional fancy caviar, but I heard no complaints. It’s delicious, lightly salty, and stunningly gorgeous. For variety I also served lox as a filling option, which guests used either with, or instead of, the roe.

Blini style crepes with sour cream, caviar, and chives

Blini-Style Crepes with Caviar, Sour Cream, and Chives

Robin Donovan
Blini, thin pancakes similar to crepes, are a staple of Eastern European cuisine. They're mandatory party fare for our Ukranian friends, who stack them high on a self-serve platter along with elegant little bowls of sour cream, caviar, and chives for guests to fill to taste.
5 from 3 votes
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 20 minutes
Total Time 40 minutes
Course Appetizer Recipes
Cuisine Jewish

Ingredients
  

  • [8-10 crepes]
  • 1 cup sour cream
  • 5 ounces caviar or other roe
  • 12 ounces smoked salmon optional
  • ¼ cup chopped chives
  • ¼ cup capers optional

Instructions
 

  • Stack crepes on a platter.
  • Set out all remaining ingredients in serving dishes and let diners fix and roll their own crepes to taste.
Tried this recipe?Let us know how it was!
By on August 4th, 2011

ABOUT ROBIN DONOVAN

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 50 cookbooks, including Ramen for Beginners5 Ingredient Cooking for TwoSushi at HomeThe Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and others. → More about Robin

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

SEEN ON

as seen on promo graphic

SEEN ON

as seen on promo graphic