Blinis came to France from Eastern Europe, where they were often made for religious holidays, and were made of buckwheat. In France they have evolved into mini or slightly less mini crêpes made with flour, milk and eggs, most popular as an hors d’oeuvre with seafood and crème fraîche and sold in the supermarché near the smoked salmon and cartons of tarama.
Image by Guillaume Capron from Issy les Moulineaux, France