This #MothersDay treat your mama to a #boujee and #boozey breakfast in bed - we're feeling @champagnetaittinger Comtes de Champagne paired with buckwheat blinis served with smoked salmon, caviar and crème fraîche. Recipe below!
3 large eggs
1 cup creme fraiche, plus more to garnish
2 tablespoons all-purpose flour
2 tablespoons buckwheat flour
¼ cup unsalted butter, melted
2 tbs canola oil, plus more for cooking
1 tsp salt
4 ounces smoked wild salmon
edible flowers ........
In a medium bowl, combine the eggs, creme fraiche, flours, butter, canola oil, and salt. Whisk until smooth. Heat a lightly oiled small-medium non-stick skillet over medium heat. Using a ladle, add ¼ cup batter to the skillet. Once golden brown on the bottom, flip and cook about 2 minutes longer, until the batter is cooked through. Continue, working in batches. Once done, serve with more creme fraiche, smoked salmon, and caviar.