Russian pancakes, known as blinis or blini, are delightful little pancakes that make a delicious appetizer. Traditionally, these small, fluffy, and savory pancakes are served topped with gourmet products like caviar. They are very popular in France, often served with smoked salmon. Guests can easily hold these cocktail blinis in one hand and enjoy them in one bite while holding a Mimosa in the other. Although they are typically savory pancakes, they can also be served with sweet toppings such as jam, fresh fruits with whipped cream, or chocolate.
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Traditional blini recipes involve a more complex process requiring yeast and whipped egg whites.
However, this recipe offers an easier version, similar to ordinary pancakes or French crepes, but with a twist.
Baking powder is used instead of yeast, and all the ingredients are mixed together all at once.
This results in mini pancakes that are fluffy, crispy, and slightly thicker than general pancakes or French crepes.
These bite-sized treats, sometimes called 'French blinis,' can be made in regular size (4 in - 10 cm) or small (2 in - 5 cm), making them very practical for buffets.
Whether you prefer them with savory toppings or as a sweet treat, these Russian pancakes are versatile and delicious appetizers that will surely impress your guests.
For more appetizer recipes, you can read fresh salmon tartare, Italian bruschetta, mushroom bruschetta, savory pancakes to serve at dinner party
Ingredients
These are the ingredients you need for this easy version of blinis:
- flour: I use all purpose flour (type 00), for a more traditional recipe you can use buckwheat flour
- milk: use whole milk for a richer flavor
- fresh eggs: I have my own chicken and my eggs are always fresh
- melted butter: let the butter cool down before mixing it into the batter
- baking powder: to make the pancakes light and fluffy
- salt: just a pinch
- light oil for griddle: safflower or canola oil
See the recipe card for measurements.
Instructions
- Blend all the ingredients for the pancakes with an electrical blender.
- Put a heavy-based nonstick skillet or frying pan over high/medium heat and wait until it is warm before cooking the pancakes
- Pour the oil into a small cup, and with the use of a brush, lightly grease the bottom of the pan
- Pour the pancake batter over the hot griddle, making pancakes with 4 in - 10 cm or 2 in - 5 cm in diameter, depending on your needs.
- Once bubbles appear through the batter, turn the pancakes on the other side.
- When the pancakes are golden brown, and you removed them from the pan, brush the pan with oil again before pouring more pancakes to cook
Small blinis (2 in - 5 cm)
If you want to serve the blinis with salmon as an aperitif or for a buffet, it is better to make small blinis.
Guests can hold them in their hands and eat them in one bite.
Assemble the Blinis with salmon
- Arrange all the blinis on a serving tray
- First, lay a slice of salmon, then add the seasoning: either sour cream, mayonnaise, or aioli
- Add a swirl of lemon zest on top
How to serve them
Special Occasions
French blinis are a perfect appetizer for special occasions. Whether you're celebrating New Year's Eve, hosting a dinner party, or dining out at a restaurant, blinis are a versatile and elegant dish that can be tailored to your taste.
During the winter months, blinis are a popular choice for entertaining guests. The warm, buttery pancakes are a comforting treat on a cold night, and they pair perfectly with smoked fish or meat.
If you're hosting a party, consider setting up a blini bar with a variety of toppings.
Smoked salmon, caviar, or fish eggs and sour cream are classic choices, but you can also experiment with different flavors and textures.
Try topping your blinis with crème fraîche and fresh dill, or with caramelized onions and bacon.
If you're dining out, look for restaurants that offer blinis on their menu.
Many French restaurants serve blinis as an appetizer or as part of a tasting menu. Some restaurants even offer blinis as a main course, topped with hearty meats like beef, duck or foie gras.
Overall, French blinis are a delicious and versatile dish that can be enjoyed on any occasion.
Whether you're hosting a party or dining out, blinis are sure to impress your guests with their elegant and sophisticated flavors.
For more creative serving ideas, check out my upcoming article, "4 Savory Pancake Ideas for a Dinner Party".
Russian blini and seafood
These small pancakes are usually served with seafood or caviar; our favorite is smoked salmon. They are also delicious with shrimp, crab meat, and smoked mackerel.
You can season it with sour cream, mayonnaise, aioli ( see recipe below), or salsa tartar.
If you don't have time, you can buy Blinis and sauces and assemble them before serving them.
However, they are easy to make, and fresh blinis taste much better.
To complement the goodness, make sure you buy a good quality smoked salmon, of course, we buy Irish
How to make Aioli from scratch
If you don't have time, you can buy the aioli already made, but if you want to make it yourself you can either make it with store-bought mayonnaise or with homemade mayonnaise.
If you never made homemade mayonnaise before, check out my article and you will find all the hints and tips to make a perfect homemade mayonnaise. Before you get started, make sure all ingredients are at room temperature.
- In a bowl whisk the egg with salt, pepper and the mustard.
- Very slowly add the vegetable oil, in a thin but continuous flow.
- Add the lemon juice or the vinegar with the minced garlic at the end
- Keep in the fridge for 3 to 4 days
If you want to make Aioli with store-bought mayonnaise, just mix it with 1 or 2 minced garlic clove.
Storage
Cooked blini can be stored in the following ways:
- Room Temperature: If you plan to consume the blini within a few hours, you can store them at room temperature. Just cover them with a clean kitchen towel to prevent them from drying out.
- Refrigerator: For longer storage, you can refrigerate the blini. Stack them with sheets of parchment paper in between to prevent sticking, wrap them in plastic wrap or aluminum foil, and store in an airtight container or resealable bag. They will keep for up to 3-5 days in the refrigerator.
Reheating Cooked Blini:
- Microwave: Place a stack of blini on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 30 seconds to 1 minute until heated through.
- Oven: Preheat your oven to 350°F (175°C). Wrap the blini in aluminum foil and heat for about 10-15 minutes until warmed through.
- Pan: Warm the blini in a non-stick pan over medium heat for about 1-2 minutes on each side.
Managing Leftover Batter:
- Refrigerating: If you have leftover batter, you can store it in the refrigerator. Transfer the batter to an airtight container and refrigerate for up to 24-48 hours. Give the batter a gentle stir before using it again.
As the batter contains baking powder, freezing it will reduce the effect of the rising agent
Remember that the blini's consistency and texture may change slightly after refrigerating or freezing the batter.
It’s always best to make the blini fresh, but storing the batter is convenient if you have leftovers.
Top tips
- Before you start making the blinis, make sure all ingredients are at room temperature
- Make smaller blinis if you want to serve them at a buffet
- Before you cook the blinis, make sure the griddle is nicely hot
- If you want to make Aioli with store-bought mayonnaise, mix it with 1 or 2 minced garlic cloves.
FAQ
Blinis are best served warm, straight off the griddle or pan. If you need to make them ahead of time, you can keep them warm in a low oven or reheat them briefly in a hot pan. However, they are not usually served cold, as this can make them tough and chewy.
While traditional blinis are made with wheat flour and yeast, there are many variations of the recipe that you can try. Buckwheat flour can be used instead of wheat flour for a nuttier flavor, and baking powder can be used instead of yeast for a quicker, easier recipe. You can also experiment with different herbs and spices to add more flavor to the batter, or try adding cheese or vegetables for a savory twist.
More salmon recipes
If you like to serve salmon as a starter I can also suggest a very easy starter: Salmon Tartare or Maki and Uramaki Sushi.
If you want to serve a delicious main dish with salmon, I would highly recommend my salmon, cod and scallops fish pie.
For seafood ideas for the Feast of Seven Fishes, check out this Web Story.
If you are making these French Russian Blinis leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.
📋 Easy French Russian Blinis Recipe With Smoked Salmon
Ingredients (Commissions Earned)
For the blinis
- 1 ½ cup flour type 00 optional Pain multi-céréales
- 1 ¼ cup milk
- 1 fresh eggs
- 2 tablespoon melted butter
- 1 teaspoon baking powder
- 1 pinch salt
- 2 tablespoon light oil for griddle (safflower or canola oil)
For the aioli
- 1 egg yolk
- 1 teaspoon Dijon mustard
- ⅔ cup vegetable oil
- 2 teaspoon lemon juice or white vinegar
- 1 clove peeled garlic cloves
- salt & pepper
- 7 oz smoked salmon good quality
- 1 lemon zest
Equipment (Commissions Earned)
Instructions
Make the blinis
- Blend all the ingredients for the pancakes with an electrical blender.1 ½ cup flour, 1 ¼ cup milk, 1 fresh eggs, 2 tablespoon melted butter, 1 teaspoon baking powder, 1 pinch salt
- Put a heavy-based frying pan or an iron griddle over high/medium heat and wait until it is warm before cooking the pancakes
- Pour the oil or butter into a small cup and with the use of a brush grease lightly the pan2 tablespoon light oil for griddle
- Pour the batter over the hot griddle making pancakes 10 or 5 cm in diameter depending on your needs.
- Once you see bubbles appearing through the batter, turn the pancakes on the other side.
- When the pancakes are done and you removed them from the pan, brush the pan with oil again before pouring more pancakes to cook
Make the Aioli
- All ingredients should be at room temperature
- In a bowl whisk the egg with salt, pepper and the mustard.1 egg yolk, 1 teaspoon Dijon mustard
- Very slowly add the vegetable oil, in a thin but continuous flow.⅔ cup vegetable oil
- Add the lemon juice or the vinegar with the garlic at the end2 teaspoon lemon juice or white vinegar, 1 clove peeled garlic cloves, salt & pepper
- Keep in the fridge for 3 to 4 days
Assemble the Blinis
- Arrange all the blinis on a serving tray
- First, lay a slice of salmon then add a teaspoon of aioli7 oz smoked salmon
- Add a swirl of lemon zest or capers on top1 lemon zest
Video
Notes
- Before you start making the blinis, make sure all ingredients are at room temperature
- Make smaller blinis if you want to serve them at a buffet
- Before you cook the blinis, make sure the griddle is nicely hot
- If you want to make Aioli with store-bought mayonnaise, just mix it with 1 or 2 minced garlic clove.
Brian Jones
They sound really delicious, I always fail to remember pancake day and usually get the nod when folk come home from work and tell me on facebook that it is pancake day and they have had their pancakes... Now I am forewarned and am planning some pancakes on Tuesday.
BTW these look so very good!
Laura
Thank you Brian, I am sure your wife would love those either for Valentine or pancake day.
Deanna
I do a w bi-weekly Sunday brunch and this would be perfect on a brunch table! I love it!!!
Laura
That is a great idea and I am sure you have a nice cocktail to serve them with.
Ramona
Blinis are so good and I love them with caviar and any seafood, we actually buy them in France every time we come. There are certain things we always get when we come to France like cheese, fois gras and blinis without a fail.
I always said I’m going to make my own but this time, that’s it, I know I’m gonna give them a go. Thank you for sharing Laura. Merci beaucoup!
Laura
Thank you Ramona. Already made blini are very handy to have and if you are very busy it is a good solution. If you make them yourselve you will have more space to buy more cheese or fois grass next time you are in France
Ramona
Ha ha - good thinking Laura! Taken on board. Definitely will make my own now 😉
Laura
I convinced you I guess
M
Sounds delicious, but... What is described here (small, thick pancakes) would be called "blinchiki" in Russia, whereas "blini" are very thin (crepes). Neither would be served with caviar, smoked salmon, or aoili in Russia.
Laura
Thank you for your feedback, I am very happy to hear the background of the recipes. This blini is how it is done here in France, how interesting that is Russia is totally different. Thank you for adding this information
Diana
You are right, these are not “blini” but they are not “blinchiki” (small pancakes) either. This version of thick small pancakes made usually with kefir instead of milk would be called “oladyi”. And the Russian pancakes could be definitely served with caviar or smoked salmon, but they do have to be crepe-like thin. This recipe is more of a fusion version, great for buffet party. Otherwise, you have your thin pancakes served with caviar, black and red, sour cream. The sweet version is jam or honey served on a side.
Laura
Diana, thank you for your comment, this is great information. I only had blini here in France, they sell them already made in small or larger format. Blini with Salmon is very a must at Christmas here in France