Buckwheat Blini, American Caviar, Champagne Crème Fraiche

• 1 package active dry yeast
• 1 1/2 cups warm milk
• 1 cup all purpose flour
• 1/2 cup buckwheat flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/4 cup melted unsalted butter, (plus 1 table spoon more for pan)
• 3 large eggs, separated
• 1 ounce American caviar
• 4 table spoons crème fraiché
• 1 table spoon champagne
• Black pepper as needed
• 1/2 bunch fresh dill
• 1/2 shallot (minced)

Directions For Blini:

1. In a large bowl, proof the yeast in the warm milk for 10 minutes, stirring to dissolve
2. In another large bowl, sift the all-purpose flour, buckwheat flour, salt, and sugar together
3. Make a well in the center and pour in the yeast mixture, melted butter, and egg yolks (reserve the whites) and whisk until smooth. Cover with a towel and let it rise in a warm place for 1 1/2 hours.
4. Just before you are ready to cook the blini, beat the egg whites until stiff, then fold them into the batter
5. Place a non-stick skillet over medium-high heat and brush it with a little melted butter. Pour 1 tablespoon of the batter into the pan, to make pancakes about 2 inches in diameter. Cook for about 30 seconds, then flip them over with a and cook another 30 seconds

Directions For Crème fraiché:

1. In a small mixing bowl add crème fraiché, champagne, and a pinch of black pepper and whisk
2. For serving take warm blini and place a ½ teaspoon caviar in the center, followed by a small amount of crème fraiché and garnish with a sprig of dill