Lemon Blinis With Caviar And Scallion Crème Fraîche

• 1/3 cup creme fraiche or sour cream
• 2 tablespoons very thinly sliced scallions, divided
• 3 tablespoons whole milk
• 1 large egg
• 2 teaspoons grated lemon zest, divided
• 1/4 cup buckwheat flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon sugar
• Pinch of salt
• 2 tablespoons unsalted butter, divided
• 2 ounces caviar, such as trout caviar or salmon roe (see Cooks' Notes)

1. Stir together creme fraiche and 1 tablespoon of the scallions.
2. Melt 1 tablespoon butter in a large non-stick skillet over low heat and scrap into a small bowl. Whisk in milk, egg, and 1 teaspoon zest. Add flour, baking powder, sugar, and salt and whisk until smooth.
3. Melt half of remaining butter in a large nonstick skillet over medium-low heat.
4. Drop 6 rounded teaspoons of batter into skillet and cook until tiny bubbles form on the surface, edges appear dry, and undersides are golden, about 2 to 3 minutes.
5. Flip and cook until golden and cooked through, about 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm.
6. Melt remaining 1/2 tablespoon butter in skillet and make 6 more blinis (you will have a little batter left over).
7. To serve, top blinis with a small dollop of scallion creme fraiche and some caviar, then sprinkle with remaining lemon zest and scallion.

crueme fraueeche, very, milk, egg, lemon zest, buckwheat flour, baking powder, sugar, salt, unsalted butter, trout

Taken from www.epicurious.com/recipes/food/views/lemon-blinis-with-caviar-and-scallion-creme-fraiche-388549 (may not work)