2 cups (470 ml) whipping cream
2 tablespoons (30 ml) yogurt
1/3 cup (80 ml) buckwheat flour
2/3 (160 ml) cup all-purpose flour
1/2 teaspoon (2.5 ml) baking powder
1/2 teaspoon (2.5 ml) kosher salt
3/4 cup (180 ml) milk
1 large egg
1/4 pound (113 g) unsalted butter, clarified, divided
In a bowl whisk together whipping cream and yogurt.
Cover and set aside at room temperature for 24 hours.
Place in a container and refrigerate.
In a bowl combine buckwheat flour, all-purpose flour, baking powder, and salt.
In a separate bowl, whisk together the milk, egg, and 1 tablespoon (15 ml) of the clarified butter.
Fold the wet ingredients into the dry ingredients.
In a sauté pan heat clarified butter.
Into the buttered sauté pan place one-inch rounds of batter.
Cook over medium heat until bubbles form on the top of the blini.
Flip and cook for one minute or until brown.
Repeat procedure with the remaining batter and butter.
Top blinis with creme fraiche.
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