Savoury Pancakes To Serve At A Dinner Party

Step up from the usuals cracker appetizers with these savoury pancakes, top them with salmon, foie gras, spicy sausage 'nduja or cheese to make a festive buffet.

What are savoury pancakes

Savoury Pancakes, called Blinis, are very common here in France and you can buy them already made. They are thick and small, very similar to the American pancakes.

Make small bite-size savoury pancakes and garnished them with these different toppings. You will have a gorgeous and delicious assortment to serve as starters at a dinner party.

I have published before Russian Pancakes with Smoked Salmon and Homemade Aioli, which are a classic here in France. They are our favourite and always have them on Christmas Eve for our feast of seven fishes. You can also top them with caviar, crab meat, shrimps, or mackerel. The aioli sauce is a winner with all seafood.

Here I suggest 4 more savoury toppings:

• Blinis with Pate de Foie Gras and Caramelized Onions
• Blinis Beetroot Feta Cheese and Arugula
• Blinis with Anchovies, Lettuce and Parmesan Flakes
• Blinis with 'Nduja and Cucumber

An easy version of blinis

The proper recipe for blinis is quite complicated, it requires yeast and whipped egg whites. This is an easier version of blinis very similar to the regular pancakes and they work very well. Baking powder is used instead of yeast and all the ingredients are mixed together all at once.

1. Blend all the ingredients for the pancakes with an electrical blender.
2. Put a heavy-based frying pan or an iron griddle over high/medium heat and wait until it is warm before cooking the pancakes
3. Pour the oil into a small cup and with the use of a brush grease lightly the pan
4. Pour the batter over the hot griddle making pancakes with 10 or 5 cm in diameter depending on your needs.
5. Once you see bubbles appearing through the batter, turn the pancakes on the other side.
6. When the pancakes are done and you removed them from the pan, brush the pan with oil again before pouring more pancakes to cook

Small blinis

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.

Pancakes with Pate de Foie Gras and Caramelized Onions

Since we are in France I had to use the Foie Gras as a fancy starter. I usually serve it with my homemade fig jam, but since my fig tree has stopped producing figs I couldn't make it this year. So instead I made some caramelized onions. If you want to make enough and preserve it, you can find here the recipe for my Red Onion Relish.

1. Cut the onions into vertical slices, and fry them at medium heat with butter and olive oil
2. Once they become translucent lower the heat, add the salt, sugar and vinegar and simmer for 20 minutes, stirring from time to time

3. On each pancake lay a tablespoon of caramelized onion and a slice of pate on top. Season with pepper

Pancakes Beetroot Feta Cheese and Arugula

Simple but still delicious. The creamy feta cheese is the perfect complement to the hearty beetroot. Drizzle some extra virgin olive oil and cover with few leaves of arugula.

1. Cut the beetroot into thin slices and lay on the pancake
2. Crumble some feta cheese and cover with 2 arugula leaves.
3. Season with olive oil and salt and some drops of balsamic vinegar

Pancakes with Anchovies, Lettuce and Parmesan Flakes

A Ceaser salad on a pancake, isn't it a great idea?
Fresh, salty and cheesy. Here I use my homemade mayonnaise but you can buy it directly at the shop if you don't have time to make it. If it is the first time you make homemade mayonnaise read my article for hints and tips.

1. Cut the lettuce in julienne and mix with 2 tablespoon of mayonnaise and a drop of lemon juice
2. Lay it on the pancakes top them with half filet of anchovies
3. Sprinkles some parmesan flakes

Pancakes with 'Nduja and Cucumber

'Nduja is a spicy pork mix originally from Calabria. It is becoming more and more appreciated worldwide and sold abroad. I always have my supply at home, and I thought I would give some ideas on how to use it for those who are starting to familiarize with it. For those who never heard of 'Nduja and cannot find it locally, you can substitute with a spicy salami like soppressata or chorizo.

1. Peel and cut the cucumber into thin slices and create a layer on top of the pancake
2. Top it with a slice of 'Nduja or chorizo. You don't need to season it as the 'Nduja is already very spicy

More pancakes recipes

If you would like to try a different type of pancake, check out the recipe Socca Farinata, a pancake made with chickpeas flour. It is a common street food sold in the south of France as well as in Italy.

You can also try this recipe that uses crepes as a wrap for a spring-roll filling made with cabbage and chicken: Savory Crepes Spring Roll Style.

If you are making these savoury pancakes to serve at a dinner party leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

Savoury Pancakes To Serve At A Dinner Party

Step up from the usuals cracker appetizers with these savoury pancakes. Pancake Tuesday is coming up, and those savoury pancakes are all you need to complete your dinner. #yourguardianchef #pancakes #starters #appetizerrecipes

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

⏲️Total Time 35 minutes minutes

Servings: 8 people

Print Rate SaveSaved!

Author: Laura Tobin

Ingredients (Commissions Earned)

 

US CustomaryMetric

 

0.5x1x2x3x

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 homemade Mayonnaise

• 1 egg yolk
• 1 teaspoon Dijon mustard
• ⅔ cup vegetable oil
• 2 teaspoon lemon juice or white vinegar
• salt & pepper

For the caramelized onions

• 4 onion
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 teaspoon caster sugar
• 1 teaspoon vinegar
• 1 teaspoon salt

Blinis with Pate de Foie Gras and Caramelized Onions

• 1 oz pate de Foie gras

Blinis Beetroot Feta Cheese and Arugula

• 1 beetroot
• 1 oz feta cheese
• 10 leaves arugula
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar

Blinis with Anchovies, Lettuce and Parmesan Flakes

• 3 anchovies stored in salt
• 1 teaspoon lemon juice
• 1 baby lettuce
• 1 tablespoon Parmesan flakes

Blinis with 'Nduja and Cucumber

• 4 slices 'Nduja or chorizo
• ½ cucumber

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Equipment (Commissions Earned)

• Vegetable Peeler
• Mini Measuring Set
• Measuring mugs
• Braun blender
• Silicone Basting Brush
• Pan for crepes
• Wooden Turner Set

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Instructions

Make the Blinis

• Blend all the ingredients with an electric blender.
• 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 into a small cup and with the use of a brush grease lightly the pan
• Pour the batter over the hot griddle making pancakes with 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 Mayonnaise

• All ingredients should be 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 at the end
• Keep in the fridge for 3 to 4 days

Make the caramelized onions

• Cut the onions into vertical slices, and fry them at medium heat with butter and olive oil
• Once they become translucent lower the heat, add the salt, sugar and vinegar and simmer for 20 minutes, stirring from time to time

Assembling the pancakes

• You can now start assembling the pancakes

Blinis with Pate de Foie Gras and Caramelized Onions

• On each pancake lay a tablespoon of caramelized onion and a slice of pate on top. Season with pepper

Blinis Beetroot Feta Cheese and Arugula

• Cut the beetroot into thin slices and lay on the pancake
• Crumble some feta cheese and cover with 2 arugula leaves.
• Season with olive oil and salt and some drops of balsamic vinegar

Blinis with Anchovies, Lettuce and Parmesan Flakes

• Cut the lettuce in julienne and mix with 2 tablespoon of mayonnaise and a drop of lemon juice
• Lay it on the pancakes top them with half filet of anchovies and sprinkles some parmesan flakes

Blinis with 'Nduja and Cucumber

• Peel and cut the cucumber into thin slices and create a layer on top of the pancake
• Top it with a slice of 'Nduja or chorizo. You don't need to season it as the 'Nduja is already very spicy

Don't forget to make the Blinis with Smoked Salmon

• Find here the recipe: Blinis with Smoked Salmon

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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.

Nutrition

Calories: 434kcal | Carbohydrates: 28g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 83mg | Sodium: 439mg | Potassium: 246mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1420IU | Vitamin C: 6mg | Calcium: 103mg | Iron: 2.6mg

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