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In a large mixing bowl, whisk together the all-purpose flour, buckwheat flour, sugar, yeast and salt.
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Stir in the eggs, milk and melted butter, cover the bowl and let rise in a warm place until the mixture is doubled in size and bubbly, about 1½ hours.
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After this period, whisk in the eggs until smooth.
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Heat a griddle over medium-low heat for a few minutes.
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Brush the griddle with a touch of oil, then, for each blini, pour a scant tablespoon of batter. (You can make a few at a time, depending on the size of your griddle.) Once the surface is bubbling, flip the blinis and cook the other side. Transfer to a baking sheet while you cook the remaining blinis.
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Once completely cool, top with a small dollop of crème fraiche and smoked salmon or caviar.
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Store un-topped blinis in an airtight container in the refrigerator for up to 2 days. Bring back up to room temperature before topping and serving.