Blini with Crème Fraiche and Salmon Caviar

An elegant standby and each bite is a terrific combination of flavour and texture.

1 1/2 T. quick-rise yeast
1/4 c. warm water
1/2 c. milk
3/4 c. flour
1 large egg yolk
pinch salt
pinch sugar
3 T. melted butter
1 large egg white
1/4 pint crème fraiche
1 small jar salmon caviar
parsley or dill, to garnish

Proof yeast in warm water for 5 minutes. Put the yeast mixture, milk, flour, egg yolk, salt, sugar and melted butter in a blender or food processor. Turn machine on and off, scraping down the sides, until mixture is very smooth. Pour batter into a bowl, cover loosely and set in a warm place to rise for 1 1/2 to 2 hours. Beat egg white until stiff and fold into batter.

Heat a heavy skillet and brush with butter. Drop teaspoonfuls of batter into hot pan. Turn when first side is lightly browned and cook briefly on second side. Arrange on a platter and top with a small spoonful of crème fraiche and a sprinkling of salmon caviar. Garnish with parsley or dill.