Blini 16 count

Blini 16 count are traditional Russian buckwheat pancakes sized specifically for caviar service and canapé presentation. Each disc is roughly two inches in diameter—the industry standard for hors d'oeuvre-scale blini—making them an ideal base for smoked fish, crème fraîche, and roe. The buckwheat flour gives them a faintly nutty, earthy backbone that balances the salinity of caviar without competing for attention, and the slight yeast tang in a proper blini offsets fatty toppings cleanly. Authentic blini dough is a yeasted batter made from a blend of buckwheat and wheat flours, eggs, milk, and butter, traditionally cooked on a cast-iron griddle until lightly browned on both sides. The buckwheat ratio varies by producer—some lean heavier on wheat for a softer crumb, others favor buckwheat for the signature mineral note. These arrive par-cooked and ready to warm briefly in a low oven or skillet before serving, which reactivates the butter and gives the edges a gentle crisp. The texture should be tender but structured enough to support a generous spoonful of caviar without collapsing. Pair Blini 16 count with Polanco Caviar, smoked sturgeon, salmon roe, or any cured fish that benefits from a mild, slightly sweet platform. Layer with a thin smear of crème fraîche or cultured butter, top with the roe, and finish with snipped chives or a squeeze of lemon. They're equally suited to less traditional applications—duck rillettes, pickled vegetables, or even a soft cheese with honey—anytime you need a neutral, elegant vessel for rich or briny toppings. Serve them just warm, not hot, so the heat doesn't break delicate caviar pearls. Off Premise Chicago carries Blini 16 count at the shop in Lincoln Park for pickup at 1128 W Armitage Ave, local Chicago delivery, or nationwide shipping.