Buckwheat blinis with champagne cream cheese

Buckwheat blinis with champagne cream cheese

Total: 1 hr 30 Min. | Active: 30 Min.
Nutritional value / piece: 178 kcal
, Fat: 11 g
, Carbohydrate: 14 g
, Protein: 6 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

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


120 g buckwheat flour
80 g white flour
½ tsp salt
¼ tsp sugar
1 tsp dry yeast
1 dl milk
4 tbsp crème fraîche
1 fresh egg yolk
1 tbsp butter, melted, left to cool a little
1 fresh egg white
1 pinch salt


clarified butter


1 chioggia beet (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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How it's done

Champagne cream cheese

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


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.


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.


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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