Homemade gluten-free blinis (mini Russian pancakes) topped with herbed crème fraîche and caviar. This crowd-pleasing party appetizer is easy to make and can be prepared in advance.
When it comes to entertaining, this gluten-free blini recipe is the ultimate party canapé! These savoury mini pancakes are elegant and super easy to make in a large volume.
To make these allergy-friendly use buckwheat flour which adds a delightful fluffy texture and a subtly nutty flavour. I am so happy with the result, they taste they taste as good off not better than the original version! We love ours topped with a dollop of refreshing herbed crème fraîche and caviar, otherwise smoked salmon is also divine too! See some serving ideas below.
Ingredients you’ll need
These quick and easy gluten-free blinis need just a few basic ingredients and your favourite toppings.
- Buckwheat flour: This is traditionally used to make blini, and is one of the healthiest and most nutritious gluten-free flours around.
- Milk: You can use fresh whole milk, skimmed milk for dairy milk if you prefer.
- Baking powder: Unlike the traditional recipe that requires yeast and takes several hours, we use gluten-free baking powder to speed up the process.
- Eggs: Beat one egg until frothy for a quick version. For extra fluffiness, omit the yolk and fold in 2 whisked egg whites with stiff peaks at the end.
- Crème fraîche: This as a slightly richer, thicker and more spreadable than sour cream. You can use sour cream as a more economical substation if needed.
- Herbs: I used a combination of fresh dill, chives parsley but feel free use just one herb if you like.
- Caviar: I used golden Murray Cod Caviar but you can also salmon caviar or black pearl caviar.
Complete list of ingredients and amounts is located on the recipe card below.
How to make gluten-free blinis
Dry ingredients: Sift the flour, baking powder, and salt together into a large bowl.
Wet ingredients: Create a well in the center. Add the milk and egg, then whisk until smooth.
Cook: Brush a large nonstick frying pan with a little oil and heat over medium heat. Pour 2 level teaspoons of the mixture per blini, cook in batches of 8 for 2 minutes on each side or until lightly browned. Transfer to a wire rack to cool. Repeat this process three times.
Herb cream: Combine the crème fraîche and herbs in a small bowl, mixing well. Season to taste.
Assemble: Top each blini with 1 teaspoon of the herb cream, some caviar, and extra herbs for garnish.
Blini Toppings ideas
These gluten-free blini make the perfect base for both sweet and savoury toppings. Here are some ideas:
- Avocado and smoked salmon
- Crème fraîche and smoked salmon
- Prawns (shrimp) with romesco sauce
- Whipped goat’s cheese, honey, and mint leaves
- Strawberries and Nutella
- Pesto ricotta with prosciutto
- Chili crab salad
- Ricotta and jam
Cooking and Preparation Tips
- Prepare the batter in advance: Whisk together the batter the night before. Cover it with cling film and refrigerate until ready.
- Cream: Combine the herb crème fraîche a day before and refrigerating until needed.
- Heat level: Adjust the skillet heat to a moderate level (around 4 out of 10) to avoid burning or uneven cooking. This setting works well with a cast-iron skillet.
- Measure: Consistently portion the batter using a tablespoon or cookie scoop for uniform and even cooking.
- Consistency: Ensure the batter is relatively liquid; if it’s too thick with only ¾ cup of milk, add up to an additional ¼ cup for the desired consistency.
How to store
- Fresh: Blinis are best prepared on the day of serving (make in the morning) for optimal freshness.
- Fridge: You can make the blinis up to 2 days in advance and store them in the fridge. Top with caviar and Crème fraîche and refrigerate for up to 5-6 hours.
- Freezer: Wrap cooled, cooked blinis well to prevent freezer burn, then freeze without toppings for up to 2 months.
Certainly! Substitute an equal amount of gluten free all purpose flour or plain wheat flour for the buckwheat flour.
Absolutely! Freeze cooked blinis without the topping. After thorough cooling, wrap them well, inserting baking paper between each one. They will stay fresh in the freezer for up to 2 months.
Blinis are ideally served at room temperature, but they can also be enjoyed warm or cold. If served warm, it’s best to enjoy them promptly.
More Holiday Appetizer Recipes
If you try this gluten-free blinis recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
Homemade gluten-free blinis (mini Russian pancakes) topped with herbed creme fraiche and caviar. This crowd pleasing party appetiser is easy to make and can be prepared in advance.
- 180g buckwheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk of choice
- 1 large egg
- Olive oil spray, to cook
- 1/2 cup crème fraîche for sour cream
- 2 tablespoons chopped herbs (dill, parsley, mint)
- ~30-40g caviar
- Sift the flour, baking powder, and salt together into a large bowl.
- Create a well in the center. Add the milk and egg, then whisk until smooth.
- Brush a large nonstick frying pan with a little oil and heat over medium heat. Pour 2 level teaspoons of the mixture per blini, cook in batches of 8 for 2 minutes on each side or until lightly browned. Transfer to a wire rack to cool. Repeat this process three times.
- Combine the crème fraîche and herbs in a small bowl, mixing well. Season to taste.
- Top each blini with 1 teaspoon of the herb cream, some caviar, and extra herbs for garnish.
- Refrigerate: For up to 2 days, topped with the caviar and Crème fraîche for 5-6 hours.
- Freeze: Wrap cooled, cooked blinis without toppings and freeze for up to 2 months.
- Serving Size: Per blini without toppings
- Calories: 32 calories
- Sugar: 0.5g
- Fat: 0.5g
- Carbohydrates: 6.4g
- Fiber: 0.8g
- Protein: 1.5g
Keywords: gluten free, bilini, mini pancakes, Russian pancakes