Buckwheat Blinis with Crème Fraiche and Caviar

Combine milk, honey and yeast in a medium bowl. Stir until blended. Let mixture stand until foamy, about 10 minutes. Stir in cooled butter.

In another medium bowl combine flours, salt and baking powder. Make a well in the centre and stir in milk mixture until blended. Without stirring vigorously, blend in whisked eggs just until combined. Cover and let rise at room temperature for about 1½ hours or until doubled in volume.

Heat a blini, crepe pan or skillet over medium high heat. Using a paper towel, coat pan with vegetable oil. Pour about 1 tsp. batter in the pan and cook for about 1 minute. The blini should be golden brown. Flip over and brown other side. Repeat with remaining batter.

Serve blinis topped with a spoonful of crème fraiche (recipe follows).

In a small bowl combine the cream, lemon juice and sour cream. Stir well. Cover with plastic wrap and let stand at room temperature for 2 to 3 days or until mixture resembles loose sour cream.