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