Mini Blini Napoleons

• 1/4 cup warm water
• 1 1/2 teaspoons active dry yeast
• 1 1/2 teaspoons sugar
• 1 1/2 cups milk, plus more as needed
• 1 large egg, beaten
• 1 cup all-purpose flour
• 3/4 cup buckwheat flour
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, melted, plus more for brushing
• 1 1/2 cups creme fraiche
• 1 bunch chives, finely chopped
• 1 1/2 ounces caviar

1. In a bowl, combine the water, yeast and sugar and let stand for 5 minutes.
2. Whisk in the 1 1/2 cups of milk and the egg.
3. Add both flours and the salt and whisk until smooth, then whisk in the 4 tablespoons of melted butter.
4. Cover and let stand for 30 minutes.
5. Set a 10-inch nonstick skillet over moderate heat and brush with butter.
6. Pour in a scant 1/3 cup of the batter and swirl to coat the pan.
7. Cook the blini until tiny bubbles form on the surface and the bottom is browned, 2 minutes.
8. Carefully flip the blini and cook until the bottom is lightly browned in spots, 30 seconds.
9. Transfer to a baking sheet.
10. Repeat with the remaining batter, buttering the pan and whisking in 1 or 2 tablespoons of milk to thin the batter as needed.
11. You should have about 13 blini.
12. Let cool slightly.
13. In a bowl, using a handheld electric mixer, beat the creme fraiche until stiff.
14. Spread a thin layer of creme fraiche on 8 or 9 blini and stack them; top with a plain blini.
15. Trim off the rounded edges of the stack and cut into 1-inch squares.
16. Dip a layered side of each square into the chives and set them on a platter.
17. Dollop caviar on top and serve.

warm water, active dry yeast, sugar, milk, egg, flour, buckwheat flour, salt, unsalted butter, creme fraiche, chives, caviar

Taken from www.foodandwine.com/recipes/mini-blini-napoleons (may not work)