A while back we catered an event for our friends that run the clothing store and brand Grandpa. We don’t usually do caterings so we wanted to cook something simple and mingle friendly that could be handheld and served cold and decided on Blini. If you haven’t tried blini before, they are salty and a little tangy buckwheat pancakes that often are served topped with sour cream, red onion and caviar. We made a gluten-free vegetarian and vegan version with two different toppings for the event and are sharing them both here. The vegan version is topped with avocado cream, mustardy buckwheat crispies, cabbage krauts and sprouts. The vegetarian version looks more classic and is topped with sour cream, vegan caviar and dill. They are perfect party snacks as you can prep a lot quite easily (sure, there is a bit of frying going on but you can prep that in advance and then add toppings later)! They are super tasty and they look impressive and colorful too.
PARTY FOOD
Blini with Avocado Cream and Buckwheat Crunch
Want to impress your guests with a party platter full of colorful vegetarian and vegan blini. Here is how you do these savory buckwheat pancakes with two different toppings.
1 hour
Serves 30
1 hour
Serves 30
Recipe notes
We have tested several different version of these blinis (vegan/non-vegan, yeast/baking powder, rice flour/wheat flour) and they all work out well. To keep things simple and adaptable we are sharing a basic version here below with suggestions how to replace ingredients to your specific diet.
• Yeast – you can replace the yeast with 1/2 tsp baking powder. It’s quicker as you can make them directly without having to let the batter rest. They will be slightly less puffy and less tangy so we recommend adding 1-2 tbsp lemon juice to the batter for a bit of a tang.
• Vegan – To make them vegan, skip the egg yolks and replace the whites with 1/2 cup aquafaba (chickpea liquid). Whip it stiff just like the egg whites and stir into the batter right before frying.
• Flour – You can replace the rice flour with regular AP flour. Don't replace the buckwheat or you might as well call them pancakes ;)
We have tested several different version of these blinis (vegan/non-vegan, yeast/baking powder, rice flour/wheat flour) and they all work out well. To keep things simple and adaptable we are sharing a basic version here below with suggestions how to replace ingredients to your specific diet.
• Yeast – you can replace the yeast with 1/2 tsp baking powder. It’s quicker as you can make them directly without having to let the batter rest. They will be slightly less puffy and less tangy so we recommend adding 1-2 tbsp lemon juice to the batter for a bit of a tang.
• Vegan – To make them vegan, skip the egg yolks and replace the whites with 1/2 cup aquafaba (chickpea liquid). Whip it stiff just like the egg whites and stir into the batter right before frying.
• Flour – You can replace the rice flour with regular AP flour. Don't replace the buckwheat or you might as well call them pancakes ;)
INGREDIENTS
Basic Blinis
250 ml / 1 cup oat milk
4 g / 1 tsp dry yeast
70 g / 1/2 cup rice flour (or AP flour)
70 g / 1/2 cups buckwheat flour
1/2 tsp salt
2 eggs or 1/2 cup aquafaba (chickpea liquid)
Avocado Cream
250 g / 9 oz approx. 2 avocados (we use frozen avocado cubes, thawed)
1/2 cup / 20 g mixed fresh herbs (we use dill and parsley)
100 ml / /1/3 cup olive oil
1 lemon, juice
4 tbsp water
4 slices pickled jalapeños
1 tsp sea salt
Buckwheat crunch
165 g / 1 cup whole buckwheat seeds/groats
1 tbsp Dijon mustard
2 tbsp olive oil
1 tsp maple syrup
1/2 tsp salt
Toppings
Sauerkraut (we used red cabbage kraut)
Fresh dill
Finely chopped red onion
Sprouts or micro greens
Sourcream
Vegan Caviar (we found this brand made from algaes)
250 ml / 1 cup oat milk
4 g / 1 tsp dry yeast
70 g / 1/2 cup rice flour (or AP flour)
70 g / 1/2 cups buckwheat flour
1/2 tsp salt
2 eggs or 1/2 cup aquafaba (chickpea liquid)
Avocado Cream
250 g / 9 oz approx. 2 avocados (we use frozen avocado cubes, thawed)
1/2 cup / 20 g mixed fresh herbs (we use dill and parsley)
100 ml / /1/3 cup olive oil
1 lemon, juice
4 tbsp water
4 slices pickled jalapeños
1 tsp sea salt
Buckwheat crunch
165 g / 1 cup whole buckwheat seeds/groats
1 tbsp Dijon mustard
2 tbsp olive oil
1 tsp maple syrup
1/2 tsp salt
Toppings
Sauerkraut (we used red cabbage kraut)
Fresh dill
Finely chopped red onion
Sprouts or micro greens
Sourcream
Vegan Caviar (we found this brand made from algaes)
PREPARATION
Making the Blinis
1. Heat the milk to lukewarm and pour into a bowl.
2. Add the yeast and stir around.
3. Separate the eggs, reserve the egg whites, whisk the yolks and add them to the milk along with the flours and salt. Stir around until smooth.
4. Cover with a cloth and let sit in room temp for 40 minutes to activate and rise.
5. Whip the egg white (or aquafaba) until stiff and fluffy.
6. Fold it into the batter.
7. Add coconut oil to a large non-stick pan on medium heat and 4-5 dollops of batter to it at the same time. Let fry for about a minute before flipping and frying for a minute on the other side.
8. Place them all on a rack separated with baking paper. (Makes around 30, depending on the size).
Making the Avocado Cream
1. Place all ingredients (but only half the water) in a blender.
2. Blend on high speed until completely smooth. Add more water if needed. The consistency should be thick, creamy, fluffy and smooth.
3. Taste and adjust the amount of lemon juice and salt to your liking.
4. Spoon into a piping bag or jar and place in the fridge.
Making the Buckwheat Crunch
1. Set the oven to 180°C / 360°F.
2. Stir together olive oil, mustard, maple syrup and salt in a small bowl.
3. Add the buckwheat and stir around until all is coated.
4. Tip onto a baking tray covered with baking paper and place in the oven.
5. Roast for approx 20 minutes, stirring the buckwheat halfway through to prevent it from burning.
6. Let cool and store in an air-tight jar in room temperature (for up to 4 weeks).
Assembly
1. Once all blinis are done, place them on a large serving platter.
2. Pipe a dollop of avocado cream on half of the blinis. Top with sauerkraut, sprouts and crunchy mustard buckwheat.
3. Add a dollop of sour cream to the other half of blinis. Top with red onion, vegetarian caviar and a little fresh dill.
1. Heat the milk to lukewarm and pour into a bowl.
2. Add the yeast and stir around.
3. Separate the eggs, reserve the egg whites, whisk the yolks and add them to the milk along with the flours and salt. Stir around until smooth.
4. Cover with a cloth and let sit in room temp for 40 minutes to activate and rise.
5. Whip the egg white (or aquafaba) until stiff and fluffy.
6. Fold it into the batter.
7. Add coconut oil to a large non-stick pan on medium heat and 4-5 dollops of batter to it at the same time. Let fry for about a minute before flipping and frying for a minute on the other side.
8. Place them all on a rack separated with baking paper. (Makes around 30, depending on the size).
Making the Avocado Cream
1. Place all ingredients (but only half the water) in a blender.
2. Blend on high speed until completely smooth. Add more water if needed. The consistency should be thick, creamy, fluffy and smooth.
3. Taste and adjust the amount of lemon juice and salt to your liking.
4. Spoon into a piping bag or jar and place in the fridge.
Making the Buckwheat Crunch
1. Set the oven to 180°C / 360°F.
2. Stir together olive oil, mustard, maple syrup and salt in a small bowl.
3. Add the buckwheat and stir around until all is coated.
4. Tip onto a baking tray covered with baking paper and place in the oven.
5. Roast for approx 20 minutes, stirring the buckwheat halfway through to prevent it from burning.
6. Let cool and store in an air-tight jar in room temperature (for up to 4 weeks).
Assembly
1. Once all blinis are done, place them on a large serving platter.
2. Pipe a dollop of avocado cream on half of the blinis. Top with sauerkraut, sprouts and crunchy mustard buckwheat.
3. Add a dollop of sour cream to the other half of blinis. Top with red onion, vegetarian caviar and a little fresh dill.
21 Comments