Ingredients:
1/2 cup all purpose flour
1/3 cup buckwheat flour
4 teaspoons sugar
1 1/4 teaspoons active dry yeast
1/4 teaspoon (generous) salt
1 cup whole milk
3 tablespoons butter, cut into cubes
2 large eggs, lightly beaten
Melted butter
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Crème fraîche
Northern Devine Caviar
Fresh dill sprigs
Directions:
Whisk first 5 ingredients in medium bowl. Place milk and butter in small saucepan. Stir over low heat until butter melts and thermometer registers 110°F (if mixture gets too warm, cool until temperature returns to 110°F) Pour warm milk mixture into flour mixture and whisk until smooth. Cover with plastic wrap and let stand in warm draft-free area until doubled in volume—1 to 1 1/2 hours.
Whisk buckwheat batter to deflate, then whisk in eggs. Transfer to large bowl. Cover; chill (may increase in volume; rewhisk before using). Can be prepared 1 day ahead.
Preheat oven to 200°F. Heat griddle or large skillet over medium heat. Brush lightly with melted butter. Working in batches, pour 2 tablespoons batter for each blini onto griddle, spacing apart. Cook until bubbles form on top and begin to pop, about 1 1/2 minutes. Turn blinis; cook until golden brown on bottom, about 1 1/2 minutes. Transfer to baking sheet. Tent with foil and place in oven to keep warm while cooking remaining blinis. Cool, cover, and chill. Blinis can be made 1 day ahead.
When ready to serve, brush blinis lightly with melted butter and rewarm on baking sheet in 350°F oven 5 minutes.
Arrange warm blinis on platter. Spoon 1 rounded teaspoon crème fraîche atop each. Top with caviar and garnish with sprig of dill.
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