recette |

recette blinis a la crepiere
  • Difficulté
  • Nombre de personnes 10
  • Temps de préparation / cuisson
  • Coût €€€€€
  • 300 g wheat flour
  • 100 g buckwheat flour
  • 90 cl semi-skimmed milk
  • 2 eggs
  • 30 g melted butter
  • 1/2 teaspoonful table salt
  • 110 g packet of baker’s
  • 1 pinch of granulated sugar
  • 40 cherry tomatoes
  • 4 goats cheeses
  • 2 dry sausages
Recette réalisée avec le produit Krampouz suivant :

Preparing the batter

– Mix both types of flour, the egg yolks, the yeast (mixed with 2 tablespoonsful of warm water), salt and sugar in a bowl.

– Gradually add 75cl of warm milk and the melted butter to obtain a smooth batter.

– Leave to rise in a bain-marie and cover with a cloth for an hour. The batter should double in volume.

– Add the rest of the warm milk (15cl) and the egg whites beaten into stiff peaks.

– Mix gently and leave to rise for another hour.


– Set the thermostat on the crepe maker to position 6 or 7

– Lightly grease the griddles with a cotton cloth dipped in oil.

– Fill the individual griddles with batter.

– Leave to cook for 1 minute on each side.

– Allow 3 minutes for the vegetables

Making the toppings

– Spread the chopped tomatoes over the blinis

– Chop the tomatoes, dry sausage and goat’s cheese into thin strips

– Place the ingredients on the blinis in alternate layers of sausage, cherry tomato and goat’s cheese.
Also try as an aperitif with smoked salmon, taramasalata, lumpfish roe garnished with lemon and dill.