June 29, 2023

Japanese Souffle Pancakes with Caviar

INGREDIENTS

1 cup buttermilk

2 eggs

1 cup flour

1 teaspoon salt

4 tablespoons butter cut into 12 pats

1/2 - 3/4 cup heavy cream

5oz container creme fraiche

Hefty handful of dill, finely chopped

Pinch of salt

Tsar Nicoulai Estate Caviar

Tsar Nicoulai Gold Pearl Trout Roe

Tsar Nicoulai Whitefish Roe

METHOD

Place a 12-cup muffin tin or popover pan on the middle rack of your oven and preheat it to 450 degrees F.

Whisk together the buttermilk and eggs in a bowl or large measuring cup. Whisk in the flour and salt and set aside.

Remove the pan from the oven, place about 1 teaspoon of butter into each well. If the butter doesn’t melt, return the pan to the oven, 30 seconds to 1 minute. Once the butter is melted, carefully pour about 1/4 cup of batter into each well.

Without opening the oven, bake the popovers for 20 minutes. Reduce the heat to 350 degrees F and continue baking, without opening the oven door, until the popovers are puffy and golden brown, 15 to 20 minutes. When they are done, set aside and allow to cool.

While the popovers are cooling, mix together chopped dill, creme fraîche  and a pinch of salt, set aside. Beat heavy cream into stiff peaks and carefully fold whipped cream into the creme fraîche and dill mixture.

Using a piping or Ziplock bag, pipe some dill creme fraîche into each popover.

Top each with a generous teaspoon of black caviar, trout roe, and whitefish roe. Enjoy!