1.Sift flours and baking powder into medium bowl, gradually whisk in combined egg and buttermilk; stir in butter.
2.Cook blini, in batches, by dropping 2-teaspoon portions of batter into large heated non-stick frying pan; turn blini, cook until browned on other side. Turn blini onto wire racks to cool.
Blini can be made up to 2 days ahead. Cover; refrigerate until required. Bring to room temperature before adding topping.Note