A simple cocktail blinis recipe is one of the best canape bases. Perfectly tender and light, this easy cocktail blini recipe is ideal for serving canapes at parties, and you can top them with so many things.
I always have a stock of homemade blinis ready for making party food and canapes. If, like me, you host often, it is a lifesaver to have easy recipes like this one and others like my mini vol au vent cases and crispy canape bases.
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What are blinis?
Blinis are a small bite-sized pancake that originated in Russia and Eastern Europe. They are used as canape bases for luxurious toppings like caviar. Originally, they were made with buckwheat flour but are now more commonly made with wheat flour. They contain yeast rather than baking powder (like pancakes), but my easy blini recipe without yeast uses whipped egg whites for rise and fluffiness, so it's faster and with fewer steps.
Why this is the best blini recipe
- It's fast: I make this blini recipe without yeast, significantly reducing your prep time. Because when you are hosting, time is of the essence, right?
- It's simple: You probably already have all the 4 ingredients you need in the pantry. There are no complex bits of equipment, either.
- It's tasty: These homemade blinis are soft and light and make the perfect vehicle for toppings, including smoked salmon, cream cheese, and caviar.
- It's special: Making blinis from scratch will impress your guests on a special occasion, especially when topped with caviar or fish roe.
- It's versatile: Homemade blinis can be used for so many appetizer or canape recipes, and what's more, they freeze really well. I have even added a pinch of sugar to the batter before to make a sweet version. It's such a versatile blini recipe!
Blini ingredients
This is a no-yeast blini recipe, which means it is much faster and does not require proving time. I achieve lift in the quick blinis using whipped egg whites instead, and you will still get deliciously light and fluffy blini pancakes.
- Egg (separated): I whip the egg whites and then fold them into the batter to give lift and make light and airy homemade blinis. Take care when separating the eggs so as not to get any yolk into the white, as this will stop the egg whites from aerating. Always use room-temperature eggs.
- Flour: The best flour for blinis is all purpose flour, or plain flour.
- Milk: I recommend whole milk (full fat) or half and half if you're in the USA.
- Melted butter: We need a bit of extra fat in the pancakes provided by melted butter. I like to brown the butter slightly to give the blinis a nutty flavor (similar to that of buckwheat flour used in a traditional blini recipe). Use unsalted butter to remain in control of the quality and quantity of salt in the cocktail blinis recipe.
- Salt and pepper: Blinis are very plain, as the topping is the main character. However, I like to lightly season them with salt and pepper.
See the recipe card at the bottom of this post for full quantities and step-by-step instructions on how to make this homemade cocktail blinis recipe.
Jump to RecipeHow to make blinis
- Measure out your ingredients and separate the egg whites from the egg yolks.
- Brown the butter by melting it in a saucepan over medium heat and waiting until brown specks appear on the bottom of the pan (the toasted milk proteins/solids). Remove from the heat and transfer to a different container to allow the butter to cool slightly.
- Whisk the egg whites with an electric hand mixer or stand mixer until they reach soft peaks.
4. Sift flour into a large mixing bowl and make a well in the middle. Slowly add the egg yolk and half the milk to the flour and whisk with a fork to combine.
5. Add the browned butter to the flour mixture until fully incorporated, then fold in the whipped egg whites. Season the smooth batter with a pinch of salt and cracked black pepper.
6. Lightly grease and heat a non-stick frying pan over medium and fry teaspoons of blini batter until a light golden brown on each side.
7. Serve blinis topped with sour cream, crème fraîche, cream cheese, and other items like smoked salmon, caviar, and herbs like fresh dill.
Chef's notes and expert tips
- Be careful you do not burn the butter, it can turn quickly! It helps to brown butter in a pale-colored pan so you can keep an eye on the brown bits and remove the pan from the heat before it turns. You can just use regular melted butter, if you prefer.
- When whipping egg whites, I like to wipe down the bowl and whisk attachment with a paper towel dipped in white wine vinegar to ensure there is no residual fat anywhere.
- Use a teaspoon to measure out the blini batter to get perfectly round bite-sized blinis. It is the ideal size for a canape, which should always be one single bite.
- Use a neutral cooking oil, like sunflower oil or canola oil rather than olive oil which can affect their delicate flavor.
- Move cooked blinis onto a plate lined with paper towels whilst you cook the remaining batter.
- A warm blini is the perfect accompaniment for a dollop of creme fraiche, your favorite caviar and some chopped fresh chives.
Wine pairing for blinis
If you are making this cocktail blinis recipe for caviar with a touch of crème fraîche, then either champagne or vodka is the classic drinks pairing. Serve an aged champagne, and make sure the vodka is ice cold.
Otherwise, I find a fresh and acidic Sauvignon Blanc is usually a good wine pairing for canapes as it stands up to salty foods well.
Equipment
Always try to weigh ingredients where necessary using a digital scale rather than measuring by volume. Combine your dry ingredients in one large mixing bowl, and whip your egg whites in another. Or, use a stand mixer with the whisk attachment.
It can help to brown butter in a pale-colored saucepan so that you can keep an eye on the color and catch it before it burns!
I fold the egg whites in using a soft silicon spatula to keep as much air as possible. Fry blinis in a non-stick frying pan, I use a large one, so I can do around 10 at a time.
A teaspoon measurer is the perfect way to ensure even-sized blinis that are the perfect canape base.
Storage
Store blinis in an airtight container in the fridge layered with parchment paper/greaseproof paper and consume within 2-3 days.
You can freeze blinis this way, too, and use them within one month.
FAQ
This cocktail blinis recipe is best served warm or at room temperature.
I primarily make cocktail blinis for caviar canapes either with my favorite caviar or salmon roe and crème fraiche. But you can also top this easy blinis recipe with cream cheese and smoked salmon.
📖 Recipe
Homemade Mini Cocktail Blinis Recipe (no yeast)
Equipment
Ingredients
- 100 grams (1¼ cups) plain flour /all-purpose flour
- 1 egg (separated)
- 150 ml (⅔ cups) whole milk
- 25 grams (2 tablespoon) unsalted butter
- salt and pepper
Instructions
- Measure out your ingredients and separate the egg, taking care not to get any egg yolk into the egg white.
- Brown the butter. Melt the butter in a small saucepan over medium heat until brown specks appear on the bottom of the pan. Remove from the heat and allow to cool slightky.
- Whisk the egg whites in a bowl using an electric hand whisk (or in a stand mixer with the whisk attachment ) until they are white and frothy and form soft peaks.
- Make the blini batter. Sift the flour, salt, and pepper into a mixing bowl, and slowly add the egg yolk and half the milk whilst whisking with a fork to combine. Then, stir in the remaining milk and melted browned butter.
- Fold in the whipped egg whites with a spatula to keep the mixture light and airy.
- Fry teaspoons of blini batter in a lightly greased, non-stick frying pan over medium heat, flipping after 20-30 seconds until a light golden brown on each side.
- Transfer the cooked blinis to a paper towel-lined plate whilst you finish cooking all the batter.
Notes
- Brown butter in a pale-colored pan to keep an eye on the color and remove the pan from the heat before it burns.
- Wipe down the bowl and whisk attachment with a paper towel dipped in white wine vinegar before you whisk the egg whites to make sure there is no residual fat that will cause the meringue to fail.
- Use a teaspoon to measure out the blini batter to get perfectly round bite-sized blinis. It is the ideal size for a canape, which should always be one single bite.
Nutrition
Other canape recipes
Looking for other canapes like this cocktail blinis recipe? Try these:
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