Blini With Caviar

• 1 pound boiling potatoes preferably Yukon Gold
• 2 tablespoons flour
• 2 tablespoons creme fraiche room temperature
• 2 eggs
• 1 egg yolk
• coarse salt to taste
• ground white pepper freshly-, to taste
• 1 ounce sevruga caviar or to taste

1. Place potatoes in pot, cover by 2 inches with cold water and bring to a boil. Reduce heat to simmer and cook until tender, about 25 minutes. Drain. While still warm, peel potatoes and pass them through tamis (a drum sieve).
2. Weigh out 9 ounces of resulting puree (about 1 3/4 cups, packed). Working quickly, whisk flour into potatoes, then whisk in creme fraiche. Add 1 egg, whisking batter until smooth. Add second egg, and then yolk, whisking until smooth. Batter should fall from whisk in thick stream but hold its shape. Add a little more creme fraiche if batter is too thick. Season with salt and pepper to taste.
3. Heat nonstick pan over medium-low heat. Spoon 1/2 tablespoon of batter into skillet for small blini, more for larger blini as desired. Cook 2 minutes, flip and continue cooking another minute or until done. Blini should be golden brown. Keep warm while you make successive batches. Serve immediately, topped each with a dollop of caviar.

potatoes, flour, creme fraiche, eggs, egg yolk, salt, ground white pepper

Taken from www.yummly.com/recipe/Blini-With-Caviar-1649122 (may not work)