- 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
- 1/2 cup warm water (110 degrees)
- 1 cup all-purpose flour
- Coarse salt
- 1/2 cup low-fat buttermilk
- 1 tablespoon unsalted butter, melted, plus more for pan
- 1/2 teaspoon sugar
- 2 large eggs, separated
- Garnish: Creme fraiche and salmon or trout roe (<a href="http://russanddaughters.com/" target="_blank">russanddaughters.com</a>)
- Sprinkle yeast over water. Let stand until foamy, about 5 minutes. Stir together flour and 1/2 teaspoon plus a pinch of salt. Stir together buttermilk, butter, sugar, and egg yolks in a large bowl; whisk in yeast mixture, then flour mixture. Let stand, covered, in a warm place for 30 minutes.
- Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes.
- Heat a medium nonstick skillet over medium heat, and coat with a thin layer of butter. Add a scant tablespoon batter for each blin (about 6 or 7 per skillet), and cook, flipping after bubbles appear at edges and color turns golden, 1 1/2 to 2 minutes per side. Transfer to a parchment-lined tray, and
let cool for 30 minutes. Garnish with creme fraiche and caviar.
Blini can be refrigerated for up to 2 days. Warm in a low-temperature oven before serving.