Buckwheat Blinis With Smoked Salmon And Crème Fraîche

• 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
• Creme fraiche
• 1 (4-ounce) package thinly sliced smoked salmon
• Salmon roe
• Fresh dill sprigs

1. Whisk first 5 ingredients in medium bowl.
2. Place milk and butter in small saucepan. Stir over low heat until butter melts and thermometer registers 110u0b0F (if mixture gets too warm, cool until temperature returns to 110u0b0F). 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.
3. Whisk buckwheat batter to deflate; then whisk in eggs.
4. Can be prepared 1 day ahead. Transfer to large bowl. Cover; chill (may increase in volume; rewhisk before using).
5. Preheat oven to 200u0b0F. 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.
6. Blinis can be made 1 day ahead. Cool, cover, and chill. Brush blinis lightly with melted butter and rewarm on baking sheet in 350u0b0F oven 5 minutes.
7. Arrange warm blinis on platter. Spoon 1 rounded teaspoon creme fraiche atop each. Top with smoked salmon. Garnish with salmon roe and dill sprigs and serve.

flour, buckwheat flour, sugar, active dry yeast, salt, milk, butter, eggs, butter, crueme fraueeche, salmon, salmon roe, dill sprigs

Taken from www.epicurious.com/recipes/food/views/buckwheat-blinis-with-smoked-salmon-and-creme-fraiche-236163 (may not work)