Mini Blini Napoleons

Directions

1. 1
   In a bowl, combine the water, yeast and sugar and let stand for 5 minutes.
2. 2
   Whisk in the 1 1/2 cups of milk and the egg.
3. 3
   Add both flours and the salt and whisk until smooth, then whisk in the 4 tablespoons of melted butter.
4. 4
   Cover and let stand for 30 minutes.
5. 5
   Set a 10-inch nonstick skillet over moderate heat and brush with butter.
6. 6
   Pour in a scant 1/3 cup of the batter and swirl to coat the pan.
7. 7
   Cook the blini until tiny bubbles form on the surface and the bottom is browned, 2 minutes.
8. 8
   Carefully flip the blini and cook until the bottom is lightly browned in spots, 30 seconds.
9. 9
   Transfer to a baking sheet.
10. 10
    Repeat with the remaining batter, buttering the pan and whisking in 1 or 2 tablespoons of milk to thin the batter as needed.
11. 11
    You should have about 13 blini.
12. 12
    Let cool slightly.
13. 13
    In a bowl, using a handheld electric mixer, beat the creme fraiche until stiff.
14. 14
    Spread a thin layer of creme fraiche on 8 or 9 blini and stack them; top with a plain blini.
15. 15
    Trim off the rounded edges of the stack and cut into 1-inch squares.
16. 16
    Dip a layered side of each square into the chives and set them on a platter.
17. 17
    Dollop caviar on top and serve.