Buckwheat Blini with Smoked Salmon and Creme Fraiche

• 2 1/2 cups lukewarm milk
• 1 tablespoon active dry yeast
• 3 tablespoons sugar
• 1 cup sifted all-purpose flour
• 1 cup sifted buckwheat flour
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, melted and cooled, plus more melted butter for frying
• 3 eggs, separated
• Smoked salmon
• Caviar
• Creme fraiche

1. Put the milk, yeast, and 1 tablespoon of the sugar in a small bowl, and whisk together.
2. Mix the two flours in a large bowl with the remaining sugar and the salt.
3. Whisk in the yeast mixture, the butter, and the egg yolks.
4. Cover the bowl with plastic wrap, and let rise for 1 to 1 1/2 hours, or until bubbly and doubled in bulk.
5. You can also refrigerate overnight until ready to use.
6. When ready to make the blini, beat the egg whites to stiff peaks, and gently fold them into the risen batter.
7. Heat a small crepe pan or griddle to medium, and brush with melted butter.
8. Pour about 3 tablespoons of the batter onto the crepe pan or the griddle, and fry until golden brown on both sides.
9. Remove from the pan, and keep warm, wrapped in a towel.
10. Brush the pan with additional butter as needed, and continue to make additional blini.
11. Serve with smoked salmon, caviar, and creme fraiche as an appetizer or a breakfast dish.

milk, active dry yeast, sugar, flour, sifted buckwheat flour, salt, unsalted butter, eggs, salmon

Taken from www.epicurious.com/recipes/food/views/buckwheat-blini-with-smoked-salmon-and-creme-fraiche-373927 (may not work)