Buckwheat flour gives these little blinis their earthy, slightly nutty flavor and tender, pancake-like bite, while a quick rest lets the batter hydrate fully before it hits the pan. Whisked eggs, whole milk, and melted grass-fed butter keep the batter silky and pourable, and a hot skillet turns out golden, bubble-flecked rounds in just a few minutes per batch. Each warm blini gets a spoonful of cool, tangy crème fraîche and a delicate pile of caviar, finished with a scatter of fresh chives and bright lemon zest for a pop of color and citrus lift. It's an elegant little bite for a holiday appetizer spread or a celebration brunch, and it's a great pick if you're keeping your table gluten free without sacrificing anything in the way of flavor or presentation. Serve them immediately while they're still warm and the caviar is at its glossy best.
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In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, and salt until combined.
In a small mixing bowl, whisk the eggs, whole milk, and melted grass-fed butter together until smooth. Pour the wet mixture into the dry ingredients and whisk until a smooth, pourable batter forms — it should be slightly thicker than heavy cream. Let the batter rest at room temperature for 30 minutes so the buckwheat flour fully hydrates.
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