Makes approximately 40 canapés
For the buckwheat blini:
- 1 large egg yolk
- 1/3 cup buckwheat flour
- 1/3 cup all-purpose flour
- ¼ cup beer
- 2 tablespoons whole milk
- 2 large egg whites
- 1/8 teaspoon salt extra-virgin olive oil
1) Put the yolk in a large bowl and whisk in the flours alternating with the beer and then the milk until you have a smooth batter. Put the whites in the bowl of an electric mixer fitted with the whisk attachment and whip on medium-low speed until foamy. Increase the speed to medium-high and continue to whip until the whites hold medium peaks. Add the salt and whip for 15 seconds more. Fold the whites into the buckwheat batter. Fill a plastic squeeze bottle with a ¼"
opening with the batter.
2) Heat 1 tablespoon of olive oil in a non-stick sauté pan over high heat. When very hot (the oil should smoke lightly), use the squeeze bottle to make as many 1½" circles of batter as possible in the pan. When the tops of the blini dry a bit and bubbles in the batter pop, after approximately 2 minutes flip the pancakes over. They should be nicely browned on top. Cook for a minute on the second side just to brown lightly. Remove from the pan and drain on paper
towels. Serve immediately while warm, or let cool and wrap by the couple of dozen in plastic wrap or plastic. When ready to serve, rewarm the packets in the microwave or - if you are using zippered plastic bags - in boiling water.
To serve: 12 ounces Beluga caviar crème fraîche
Place a dollop of Beluga caviar on a warm blini and garnish with a touch of crème fraîche. Serve immediately.
