Active Time

　　30 min

　　Total Time

　　2 1/2 hr

　　You can also serve blini topped with salmon roe.

　　Active time: 30 min Start to finish: 2 1/2 hr

　　

Ingredients

Makes 36 hors d'oeuvres

　　1/4 cup warm water (105–115°F)

　　1 (1/4-oz) package active dry yeast (1 1/4 teaspoons)

　　1 1/2 tablespoons sugar

　　1/2 cup sifted all-purpose flour (sift before measuring)

　　1/2 cup sifted buckwheat flour (sift before measuring)

　　1/4 teaspoon salt

　　1 cup whole milk, heated to warm (105–115°F)

　　1/2 stick (1/4 cup) unsalted butter, melted and cooled

　　2 large eggs, lightly beaten

　　Accompaniments: sour cream and caviar

　　

Step 1

Preheat oven to 250°F.

　　

Step 2

Stir together warm water, yeast, and sugar in a bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

　　

Step 3

Add all-purpose flour, buckwheat flour, and salt, then stir in milk, 3 tablespoons butter, and eggs. Cover bowl with plastic wrap and set in a roasting pan filled with 1 inch of warm water. Let rise in a warm place until dough is increased in volume, has bubbles breaking the surface, and is stringy when scooped, 1 1/2 to 2 hours. Stir batter before using.

　　

Step 4

Heat a 12-inch nonstick skillet over moderately high heat until hot and brush with some of remaining melted butter (if butter browns immediately, lower heat). Working in batches of 4, spoon 1 tablespoon batter into skillet for each blin, then cook, turning over once, until golden on both sides, about 2 minutes. Transfer to an ovenproof platter and keep blini warm in oven.

　　

Step 5

Serve blini topped with sour cream and caviar.

　　Cooks' note:

　　• Batter can be made 3 days ahead and chilled, covered (after letting it rise in a warm place). If necessary, thin batter with a few teaspoons of milk before using.