Blini with Creme Fraiche and Smoked Salmon
1 package active dry yeast1/2 cup warm (110Â°) water 2 tsp. sugar2 cups lukewarm milk (divided)2 Tbsp. unsalted butter, melted3/4 cup buckwheat flour2 Tbsp. sugar1 cup all-purpose flour1 tsp. salt2 large eggsCrÃ¨me Fraiche1/2 lb. smoked salmon, thinly slicedFresh dill1) Combine yeast, water and sugar in a medium bowl. Set aside until the yeast has proofed and doubled, about 10 minutes.2) Meanwhile put the buckwheat flour along with the 2 Tbsp. sugar into a large bowl.3) When the yeast has finished proofing add 1 cup of milk and melted butter. Add this to the buckwheat mixture and whisk thoroughly until incorporated and smooth. Cover and allow to rest in a warm place until doubled, about 2 hours.4) When doubled, stir in remaining cup of milk, all-purpose flour, salt and eggs until smooth. 5) Allow batter to rest.6) Meanwhile preheat griddle.7) Lightly oil hot griddle. Pour batter onto pan creating 3â€ blini. Cook blini until golden on both sides. 8) Remove blini to a drying rack and keep warm.9) Cook remaining blini.10) Serve with a dollop of crÃ¨me fraiche, a piece of salmon and a sprig of dill.