Buckwheat blinis with champagne cream cheese

Total time: 1hr 30m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 178 Kcal, 6g Protein, 14g Carbohydrates, 11g Fat


  • Champagne cream cheese
  • 200 g double cream cheese (e.g. Philadelphia)
  • 3 tbsp sparkling wine (e.g. champagne)
  • 1 tbsp thyme, finely chopped
  • a little pepper
  • Batter
  • 120 g buckwheat flour
  • 1 pinch salt
  • 80 g white flour
  • 0.25 tsp sugar
  • 1 tsp dry yeast
  • 4 tbsp crème fraîche
  • 1 dl milk
  • 1 fresh egg white
  • 1 fresh egg yolks
  • 1 tbsp butter, melted, left to cool a little
  • Blinis
  • clarified butter
  • Topping
  • 1 chioggia beets (approx. 160 g), thinly sliced
  • 50 g smoked perch fillets (or smoked salmon), cut into pieces
  • 1 tbsp thyme
  • a little sea salt

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  • Champagne cream cheese

    Combine the cream cheese and sparkling wine using the whisk on a hand mixer, mix in the thyme and pepper, chill.
  • Batter

    Mix the flour, salt, sugar and dried yeast in a bowl. Add the milk and all the other ingredients up to and including the butter, mix well with a wooden spoon. Cover the batter and leave to stand for approx. 1 hr. Beat the egg white with the salt until stiff, carefully fold into the batter. Preheat the oven to 60°C and warm a plate.
  • Blinis

    Heat a little clarified butter in a non-stick frying pan, reduce the heat. Cook the blinis in batches, using approx. 1½ tbsp of batter per blini (approx. 5 cm in diameter), fry for approx. 3 mins. on each side, keep warm.
  • Topping

    Spread the champagne cream cheese on top of the blinis, add the beetroot or fish, garnish with thyme. Season the beetroot blinis with salt.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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