Blinis With Red Caviar

• 1 1/2 cups milk
• 1 package yeast
• 1 1/2 cups unbleached white flour
• 1/2 cup buckwheat flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 4 eggs
• 1/4 pound butter, melted
• 6 ounces red caviar
• 2 cups sour cream

1. Scald the milk and set aside
2. Dissolve the yeast in four tablespoons warm water.
3. Sift the white flour into a bowl, add the buckwheat flour, salt and sugar.
4. Separate the eggs.
5. Beat the yolks until thick and sticky.
6. When the milk has cooled to luke warm, add the yolks and three tablespoons of the melted butter.
7. Add the yeast.
8. Mix well and pour into the flour.
9. Mix thoroughly, removing any lumps.
10. Set aside in a warm place for about two hours, or until doubled in bulk.
11. Whip the eggwhites until they stand in stiff peaks.
12. Fold them into the batter.
13. Lightly butter a small frying pan.
14. Pour in just enough of the pancake mixture to coat the bottom of the pan.
15. When the mixture begins to bubble, turn the pancake over and cook lightly on the other side.
16. Wrap the pancakes in a napkin and keep them warm in the oven as you cook the others.
17. Serve in a pile, wrapped in a napkin.
18. Serve the caviar, the sour cream and the remaining melted butter in small bowls on the table.
19. Each person puts a pancake on a plate, butters it, adds sour cream and caviar and rolls it like a crep

milk, yeast, unbleached white flour, buckwheat flour, salt, sugar, eggs, butter, red caviar, sour cream

Taken from cooking.nytimes.com/recipes/1443 (may not work)