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|
|1 1/4||cups whole milk|
|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