Step up from the usual cracker appetizers with these savory pancakes. Pancake Tuesday is coming up, and those savoury pancakes are all you need to complete your dinner.
Not only is Pancake Tuesday but it is also St Valentine, definitely a week of celebrations.
To combine the two I decided to make savory pancakes and get a dinner out of it.
Savory 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.
In fact, I use the same recipe.
Make small bite-size savory pancakes and garnished them with these different toppings.
You will have a gorgeous and delicious assortment to serve as starters at a dinner party.
Blinis with Smoked Salmon
Earlier I published the recipe of Russian Pancakes with Smoked Salmon and Homemade Aioli.
They are our favourite and always have them on Christmas Eve.
You can also use caviar, crab meat, shrimps, or mackerel.
Blinis 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.
Blinis Beetroot Feta Cheese and Rucola
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 rucola.
Blinis 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.
Blinis 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.
I hope you find some inspiration from my toppings and if you have more toppings to recommend, please let me know in the comment below
Savory Pancakes To Serve At A Dinner Party
For instructions on recipes template see post: Food Madness: Digital & Apps
For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions
Step up from the usuals cracker appetizers with these 4 savory pancake ideas for dinner parties. You can also make Blinis with Smoked Salmon or any other seafood. Make regular sizes for small parties and bite-size pancake for larger parties.
type 00 optional Pain multi-céréales
Baking Powder 1 tsp
light oil for griddle
(safflower or canola oil)
lemon juice or white vinegar
- salt and pepper
pate de Foie gras
extra virgin olive oil
'Nduja or chorizo
- 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
- 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
- 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
You can now start assembling the pancakes
On each pancake lay a tbsp of caramelized onion and a slice of pate on top. Season with pepper
Cut the beetroot into thin slices and lay on the pancake
Crumble some feta cheese and cover with 2 rucola leaves. Season with olive oil and salt
Cut the lettuce in julienne and mix with 2 tbsp of mayonnaise
Lay it on the pancakes top them with half filet of anchovies and sprinkles some parmesan flakes
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
Find here the recipe: Blinis with Smoked Salmon
For the pancakes only
Calories 152 calories per serving
Fat 5 gr per serving
Carbohydrates 21 gr per serving
Proteins 6 gr per serving
Sugar 4 gr per serving
Sodium 390 mg per serving