Light and airy, blinis are now an international favorite and a perfect hors d'oeuvre. You can make these blini using all three rice flours for a colorful and delicious presentation.
In a small bowl, mix together yeast, sugar and 1/2 cup warm milk (100 degrees). Set aside to allow yeast to activate. In a large bowl, stir together flours and salt. Whisk in eggs, remaining milk (1/4 cup at a time) and activated yeast. Cover with plastic wrap and place bowl in warm spot for at least an hour or overnight. Melt butter and add to batter. Heat a non-stick skillet or griddle over medium heat. Drop batter by tablespoon onto skillet. Fry until golden brown turning once. Transfer to warm plates. To serve: Top each blini with a dab of créme fraiche and either a spoonful of caviar or a slice of smoked salmon. Garnish with chopped chives or scallions. For sweet blinis serve with a fruit jam and sour cream.
