Classics recipes are classics for a reason. They have been tested again and again. They stand the test of time because the carry memories and traditions over the years. But occasionally the classic recipes deserve the chance to get an upgrade. They are still a classic but with a twist.

This Scallion Pancake recipe is a classic but has received an upgrade – the creamy coolness of herbed creme fraiche and the salty touch of colorful caviar.

Upgraded Scallion Pancakes

Perfect for a Friday night, Sunday brunch or this year…the perfect addition to a New Years Eve Celebration at Home.

If you already have a recipe for scallion pancakes feel free to start with it. Or if you have a short cut on sourcing them (I hear Trader Joes has a tasty ready made version) go grab them. If not, this dough is fairly straight forward and doesn’t require much rest time.

I suggest preparing the dough first then combine the ingredients for the herbed creme fraiche while it rests.

This will give you plenty of time to focus on the rolling and cooking of the scallion pancakes, which can be made ahead of time and either fried on order or reheated and topped last minute.

Don’t stress too much about the dough and getting the scallion “jelly roll” technique just right. Believe me it will all come together beautifully. Or at the very least taste great!

If you can pipe the creme fraiche on it adds to the aesthetic but again even if you spread it then dollop on the caviar it will all be perfect.

Tip – Place the cut pancakes on a platter then, top with creme fraiche, caviar and scallion garnish. They don’t transport well so best to reduce the amount of movement to their final location.

Are you spending this New Years Eve at home? I have put together a few ideas and tips here – HOW TO CELEBRATE NEW YEARS EVE AT HOME. Cheers and enjoy!

Scallion Pancakes with Creme Fresh & Caviar Recipe

Ingredients

MAKES 8 SERVINGS

PANCAKES

2½ cups all-purpose flour, plus more for surface

Kosher salt

1 tablespoon toasted sesame oil

⅓ cup vegetable oil, room temperature or slightly warmer

2 bunches scallions, thinly sliced both green and white pieces, save dark green for garnish

8 tablespoons vegetable oil, divided, plus more for brushing

HERBED CRÈME FRAÎCHE

¹/₂ cup Crème Fraîche

1 tablespoon chopped scallions, white or light green only

1 tablespoon minced fresh parsley 

1 lemon, for zest 

¹/₄ teaspoon black pepper

Preparation

PANCAKES

Step 1

Whisk 2½ cups flour and 1 tsp. salt in a large mixing bowl. Mix in 1 tsp. sesame oil and 1 cup boiling water with a wooden spoon until a rough dough comes together.

Step 2

Place rough dough on a lightly floured surface and knead. Add flour as needed to prevent sticking. Knead until dough is smooth, about 5 minutes. Cover with plastic wrap; let rest at room temperature approximately 1 hour.

Step 3

Divide dough into 8 pieces. Work with one piece at a time, roll out on a lightly floured work surface as thin as possible until approximately 10″ in diameter. Brush about 2 tsp. oil on dough and top with ¼ cup scallions; season with salt. Roll dough away from you to form “tube” similar to a jelly roll preparation. Then, starting at 1 end, wind tube onto itself, similar to a cinnamon roll preparation. Cover with plastic wrap and repeat with remaining dough. Let rest at room temperature 15 minutes.

Step 4

Working with 1 roll at a time, roll out on a lightly floured surface to a 5″ round (keep other coils covered). Repeat with remaining dough and stack as you go, separating with parchment paper.

Step 5

Heat 1 Tbsp. vegetable oil in a medium skillet over medium-low. Working with one at a time, cook pancake, turning frequently to prevent scallions from burning, until golden brown and crisp on both sides and cooked through, 8–10 minutes. Transfer pancakes to a wire rack and let rest about 5 minutes before cutting into wedges

HERBED CRÈME FRAÎCHE

While dough is resting, combine crème fraîche, thyme, chives, parsley, lemon zest, and pepper in medium bowl. Cover and place in cooler.

ASSEMBLE

Place mini scallion pancakes on a platter, top with herbed Creme Fraiche, top with caviar and garnished with scallions. Serve immediately.

** scallion pancake recipe adapted from a New York Times recipe.

* pancakes can also be plated so each person builds their own based on preferences

Lastly, if you make the Scallion Pancake Recipe be sure to leave a comment and let me know what you think. Above all, I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make any of my recipes or tablescapes, don’t forget to tag me on Instagram! Looking through the photos you all have made is my favorite!