Lemon Blinis with Caviar and Scallion Crème Fraîche

Preparation Stir together crème fraîche and 1 tablespoon of the scallions. Melt 1 tablespoon butter in a large non-stick skillet over low heat and scrap into a small bowl. Whisk in milk, egg, and 1 teaspoon zest. Add flour, baking powder, sugar, and salt and whisk until smooth. Melt half of remaining butter in a large nonstick skillet over medium-low heat. Drop 6 rounded teaspoons of batter into skillet and cook until tiny bubbles form on the surface, edges appear dry, and undersides are golden, about 2 to 3 minutes. Flip and cook until golden and cooked through, about 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm. Melt remaining 1/2 tablespoon butter in skillet and make 6 more blinis (you will have a little batter left over). To serve, top blinis with a small dollop of scallion crème fraîche and some caviar, then sprinkle with remaining lemon zest and scallion. Cooks' Notes:•Blinis can be made up to 3 days ahead and chilled wrapped well in foil. Reheat in foil in a 350°F oven until warm, about 10 minutes. •Leftover blini batter can be chilled, covered, at least 2 days and used for more blinis or a single serving of morning pancakes. •If you're short on time, buckwheat pancake mix is a good option for the blinis. Just follow package instructions and add fresh lemon zest to the batter. •We love the Sunburst Trout Caviar from North Carolina. A 2-ounce jar costs $24.99 before shipping (sunbursttrout.com). •Salmon roe is available at fish markets and in jars in supermarkets.

Preparation Stir together crème fraîche and 1 tablespoon of the scallions. Melt 1 tablespoon butter in a large non-stick skillet over low heat and scrap into a small bowl. Whisk in milk, egg, and 1 teaspoon zest. Add flour, baking powder, sugar, and salt and whisk until smooth. Melt half of remaining butter in a large nonstick skillet over medium-low heat. Drop 6 rounded teaspoons of batter into skillet and cook until tiny bubbles form on the surface, edges appear dry, and undersides are golden, about 2 to 3 minutes. Flip and cook until golden and cooked through, about 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm. Melt remaining 1/2 tablespoon butter in skillet and make 6 more blinis (you will have a little batter left over). To serve, top blinis with a small dollop of scallion crème fraîche and some caviar, then sprinkle with remaining lemon zest and scallion. Cooks' Notes:•Blinis can be made up to 3 days ahead and chilled wrapped well in foil. Reheat in foil in a 350°F oven until warm, about 10 minutes. •Leftover blini batter can be chilled, covered, at least 2 days and used for more blinis or a single serving of morning pancakes. •If you're short on time, buckwheat pancake mix is a good option for the blinis. Just follow package instructions and add fresh lemon zest to the batter. •We love the Sunburst Trout Caviar from North Carolina. A 2-ounce jar costs $24.99 before shipping (sunbursttrout.com). •Salmon roe is available at fish markets and in jars in supermarkets.