FOR THE BLINI
- Â¼ cup cornmeal
- Â¼ cup all-purpose flour
- 1 teaspoon sugar
- Â½ cup crÃ¨me fraÃ®che or buttermilk
- Â½ teaspoon baking powder
- Â¼ teaspoon salt
- 2 large eggs
- Â¼ cup melted unsalted butter
FOR THE CAVIAR SETUP
- 2 ounces caviar
TO MAKE THE BLINI
In a medium bowl, whisk together the cornmeal, flour, sugar, crÃ¨me fraÃ®che, salt, eggs, and 2 tablespoons of the melted butter.
Place a heavy skillet preferable a well seasoned iron one, on medium high heat and add the remaining 2 tablespoons of melted butter. Drop about a tablespoon or so of batter into the skillet for each blini, they should be the size of silver dollars. Cook as you would pancakes, until they brown on one side, then turn to cook the other side. Save the extra batter for pancakes if you like.
Transfer the blini to a small plate and keep warm, on top of the stove, or serve at room temperature. To serve, place a dab of crÃ¨me fraÃ®che on each blini and top it with a little caviar. Sprinkle the chives on top.