Baby Buckwheat Popovers With Pressed Caviar

• 2 tablespoons unsalted butter, melted
• 1 cup milk
• 3 tablespoons heavy cream
• 1/2 cup buckwheat flour
• 3/4 cup instant flour such as Wondra
• 1/2 teaspoon salt
• 4 large eggs
• 1 tablespoon grated lemon peel
• 1 cup creme fraiche or sour cream
• 4 ounces pressed caviar, salmon caviar or other caviar

1. Preheat oven to 375 degrees.
2. Brush four dozen miniature muffin cups with melted butter.
3. Place the milk, cream, flour, salt, eggs and lemon rind in a blender or food processor and process until very smooth.
4. Pour this batter into the muffin cups, filling each three-quarters full.
5. Bake about 20 minutes, until puffed and golden brown.
6. Immediately split open the popovers and fill each with a teaspoon of creme fraiche and a dab of caviar.
7. Serve at once.

unsalted butter, milk, heavy cream, buckwheat flour, flour, salt, eggs, creme fraiche, pressed

Taken from cooking.nytimes.com/recipes/1693 (may not work)