party, present them with a tray of hot buckwheat blinis, straight
from the frying pan, topped with crème fraîche, smoked salmon,
and—if you feel like splurging—caviar. The key here is timing:
you want to serve these piping hot, so don’t start cooking until
your friends ring the doorbell.FOR THE FIRST BOWL
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon active dry yeast
1 cup milk, heated* to body temperature (like a baby bottle,
to 98°F)FOR THE SECOND BOWL
1 cup buckwheat flour
2 teaspoons kosher salt
2 egg yolks
¾ cup milk, heated to body temperature (98°F)TO FINISH
2 egg whites
¼ cup heavy cream
Clarified butter* or vegetable oil
Crème fraîche
Several extra-thin slices of smoked salmon