Beat eggs well and combine with salt and flour. Mix to a creamy consistency. Add
milk gradually and mix until smooth. If lumps remain, strain after mixing. Set mixture
aside or refrigerate. (May be prepared one-two days in advance and kept in the refrigerator
until ready to use. Return mixture to room temperature and mix well before making
blini.)
To prepare the blini, grease a 6-inch skillet. Heat skillet over medium-high heat.
Pour about 3 T. of batter into a ladle or pitcher and quickly pour contents into
the skillet. Quickly tilt and rotate the skillet so the batter is lightly and evenly
spread over the bottom of the pan. Heat until the edges start browning and come
away from the pan easily and the top is set and dry. Turn the blini onto a towel,
uncooked side down. Repeat process to cook more blini, lightly re-greasing the skillet
every two - three blini. Add milk if the mixture seems too thick.
To serve, arrange warm blini on a tray lined with a starched linen napkin. Put a
small dollop of sour cream in the center of each, then place a few grains of caviar
atop the sour cream.
