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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

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.

Yield: Serves 4

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

Blini style crepes with sour cream, caviar, and chives

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.

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 20 minutes
Total Time 40 minutes

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

  1. Stack crepes on a platter.
  2. Set out all remaining ingredients in serving dishes and let diners fix and roll their own crepes to taste.

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By on August 4th, 2011

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