Lemon Blinis with Caviar and Scallion Crème Fraîche
['1/3 cup crème fraîche or sour cream', '2 tablespoons very thinly sliced scallions, divided', '3 tablespoons whole milk', '1 large egg', '2 teaspoons grated lemon zest, divided', '1/4 cup buckwheat flour', '1/4 teaspoon baking powder', '1/4 teaspoon sugar', 'Pinch of salt', '2 tablespoons unsalted butter, divided', '"2 ounces caviar', 'such as trout caviar or salmon roe (see Cooks Notes)"']
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.
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