Chocolate Blini with Berry Caviar Recipe

ingredients

3/4 cup flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
8 tablespoons unsalted butter
1/4 cup unsweetened cocoa powder, natural or Dutch process
1/2 cup milk
1/4 cup brown sugar
1/2 teaspoon instant coffee powder
1 egg
1/2 teaspoon vanilla extract
butter for the skillet
1 cup creme fraiche or lightly sweetened whipped cream
1 pint fresh raspberries, crushed lightly with a fork to resemble caviar

directions

In a medium bowl, mix the flour, granulated sugar, baking powder and salt. Set aside.

Melt the butter in a small saucepan. Stir in the cocoa until smooth and hot. Gradually stir in the milk and heat to lukewarm.

Off heat, whisk in the brown sugar, coffee powder, egg and vanilla, stirring until the mixture is completely smooth.

Pour the contents of the saucepan over the flour mixture and stir until the dry ingredients are completely moistened.

Heat a large skillet or griddle over low heat until hot and coat the pan with butter. Pour 3-inch pancakes and cook on low until bubbles form around the edges.

Flip the cakes and cook until lightly colored on the bottom and cooked through in the center.

Serve immediately or keep hot in a 200 degrees F oven, loosely covered with foil, for up to 20 minutes.

Serve with the creme fraiche and the berries.

Recipe Source: "Chocolate Holidays: Unforgettable Desserts for Every Season," by Alice Medrich

nutrition data

Nutritional data has not been calculated yet.

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