Blini

December 27, 2006

Makes 108

If you use a 1/2-teaspoon measuring spoon for the batter, you can make many dozen small blini for scooping up caviar.

2/3 cup buckwheat flour 1/3 cup all-purpose flour Pinch of salt 2 eggs 1 1/4 cups whole milk 2 tablespoons honey 1 teaspoon butter 1/2 cup creme fraiche (for serving)

1. In a large bowl, combine the buckwheat and all-purpose flours with the salt. Make a well in the center.

2. In another bowl, mix the eggs, milk, and honey. Pour the liquid ingredients into the center of the flour mixture. With a whisk, stir the liquids, gradually incorporating the flours. Cover and refrigerate for 30 minutes.

3. In a large nonstick skillet, melt the butter. Use a 1/2-teaspoon measuring spoon to pour spoonfuls of the batter in the pan. Cook for 30 seconds or until the bubbles on top burst . Flip and cook the other sides for 30 seconds or until golden.

4. Top with a dot of creme fraiche and some caviar. Adapted from Patricia Brauman