Blini With Caviar

Directions

1. Place potatoes in pot, cover by 2 inches with cool water and bring to a boil. Reduce heat to simmer and cook till tender, about 25 min. Drain. While still hot, peel potatoes and pass them through tamis (a drum sieve).
2. Weigh out 9 ounces of resulting puree (about 1 3/4 c., packed). Working quickly, whisk flour into potatoes, then whisk in creme fraiche. Add in 1 egg, whisking batter till smooth. Add in second egg, and then yolk, whisking till smooth. Batter should fall from whisk in thick stream but hold its shape. Add in a little more creme fraiche if batter is too thick. Season with salt and pepper to taste.
3. Heat nonstick pan over medium-low heat. Spoon 1/2 Tbsp. of batter into skillet for small blini, more for larger blini as desired. Cook 2 min, flip and continue cooking another minute or possibly till done. Blini should be golden. Keep hot while you make successive batches. Serve immediately, topped each with a dollop of caviar.
4. This recipe yields 32 blini.