For those who are interested in learning about the origin of our products: All salmon (red) caviar is wild caught in Alaska, USA. Premium sturgeon caviar is sustainably aquacultured in Southeast Asia. Hackleback sturgeon caviar and bowfin caviar are wild caught in the USA. All of our packaging is made in the USA and the European Union. New 2022 season salmon red caviar is now available!
Red Caviar Recipes

Crepes with Red Caviar and Sour Cream

Crepes with Red Caviar and Sour Cream


  • 2 eggs
  • Pinch of salt
  • 1/2 cup flour
  • 3/4 cup milk (whole, low-fat or non-fat)
  • Butter or margarine to grease the pan


Beat eggs well and combine with salt and flour. Mix to a creamy consistency. Add milk gradually and mix until smooth. If lumps remain, strain after mixing. Set mixture aside or refrigerate. (May be prepared one-two days in advance and kept in the refrigerator until ready to use. Return mixture to room temperature and mix well before making blini.)

To prepare the blini, grease a 6-inch skillet. Heat skillet over medium-high heat. Pour about 3 T. of batter into a ladle or pitcher and quickly pour contents into the skillet. Quickly tilt and rotate the skillet so the batter is lightly and evenly spread over the bottom of the pan. Heat until the edges start browning and come away from the pan easily and the top is set and dry. Turn the blini onto a towel, uncooked side down. Repeat process to cook more blini, lightly re-greasing the skillet every two - three blini. Add milk if the mixture seems too thick.

To serve, arrange warm blini on a tray lined with a starched linen napkin. Put a small dollop of sour cream in the center of each, then place a few grains of caviar atop the sour cream.