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Step up from the usuals cracker appetizers with these savoury pancakes, top them with salmon, foie gras, spicy sausage 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.
- Blend all the ingredients for the pancakes with an electrical 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
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.
- 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
- On each pancake lay a tbsp 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.
- 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
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.
- Cut the lettuce in julienne and mix with 2 tbsp of mayonnaise and a drop of lemon juice
- Lay it on the pancakes top them with half filet of anchovies
- 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.
- 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
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
Ingredients
For the Blinis
- 1 1/2 cup (affiliate link)(affiliate link)flour type 00 optional Pain multi-céréales
- 1 1/4 cup milk
- 1 (affiliate link)(affiliate link)fresh eggs
- 2 tbsp (affiliate link)(affiliate link)melted butter
- 1/2 package (affiliate link)(affiliate link)baking powder
- 1 pinch (affiliate link)(affiliate link)(affiliate link)salt
- 2 tbsp (affiliate link)(affiliate link)light oil for griddle (safflower or canola oil)
For homemade Mayonnaise
- 1 (affiliate link)(affiliate link)egg yolk
- 1 tsp (affiliate link)(affiliate link)Dijon mustard
- 2/3 cup (affiliate link)(affiliate link)vegetable oil
- 2 tsp (affiliate link)(affiliate link)lemon juice or white vinegar
- (affiliate link)(affiliate link)salt & pepper
For the caramelized onions
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 tbsp (affiliate link)(affiliate link)extra virgin olive oil
- 1 tbsp (affiliate link)(affiliate link)balsamic vinegar
Blinis with Anchovies, Lettuce and Parmesan Flakes
- 3 (affiliate link)(affiliate link)anchovies stored in salt
- 1 tsp (affiliate link)(affiliate link)lemon juice
- 1 baby lettuce
- 1 tbsp (affiliate link)(affiliate link)Parmesan flakes
Blinis with ‘Nduja and Cucumber
- 4 slices ‘Nduja or chorizo
- 1/2 cucumber
Equipment
- (affiliate link)(affiliate link)Vegetable Peeler
- (affiliate link)(affiliate link)Mini Measuring Set
- (affiliate link)(affiliate link)Measuring mugs
- (affiliate link)(affiliate link)Braun blender
- (affiliate link)(affiliate link)Silicone Basting Brush
- (affiliate link)(affiliate link)Pan for crepes
- (affiliate link)(affiliate link)Wooden Turner Set
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 tbsp 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 tbsp 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
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.
Catherine Brown
Savory pancakes make fantastic appetizers! These all looks so good too – love the plating! 😉
Laura
Thank you Catherine
Beth
These all look so delicious, I can’t decide which I would eat first! I am partial to smoked salmon though! What a lovely group of appetizers for dinner!
Laura
Thank you Beth, they were gone in a flash. You know !!
Uma
Savory pancakes are favorite to my family. You did awesome job by explaining and showing step by step pictures.
Laura
Thank you, I am glad you enjoyed
Emily
Love the idea of savory pancakes, especially with the beetroot feta cheese!
Laura
thank you. Oh, yes beetroot and feta cheese are great together especially if drizzled with some good extra virgin olive oil
Sandi
I love all of these cute appetizer ideas!
Laura
Thank you Sandi
Brian Jones
Here in Hungary pancakes are typically dessert fodder and very similar to what us Brits know as pancakes but stuffed with all sorts of ‘stuff’… These are definitely more my kinda food, savoury works much better for me, thanks for the heads up on pancake day too, I usually only find out about it when my British friends post about it on the day on FB.
Laura
Ah, ah, ah, that is because you don’t have children who make you feel guilty because you forgot. I learned my lesson. I use to have sweet when I was in UK as well. Savory is more my style as well.
Dannii
What a great idea for a dinner party. There are some really delicious and unique topping ideas here too.
Laura
Thank you, we enjoyed each one of them
Lizzie
wow, these look like very sophisticated toppings. I never understand those who just do sweet pancakes – i’d love to try the anchovy ones…
Laura
Thank you, I am more for the savory as well
Elaine @ Dishes Delish
I love the thought of savory pancakes! My grandmother used to make them both ways! I love all the fixings you have on your pancakes and I bet this was a delicious meal!
Laura
I wish I had met your grandma. I love her stories
Agness of Run Agness Run
These are some exceptional party recipes and ideas which I can’t wait to try, Laura. I especially loved the Blinis with ‘Nduja and Cucumber serve. 🙂
Laura
Thnks, I am glad you like ‘Nduja. Not many people are familiar with it