Aumonière - Mini Pancake Appetiser (v)
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|This recipe produces more than 25 pancakes
A Blinis (mini) frying pan is ideal for this recipe
Whisk 1, 2 and 5 in a bowl. Pour 3 into a separate bowl and make a well in the centre. Slowly pour the whisked mixture into the centre of the flour and whisk again.
Let the whisked mixture rest for 4 hours minimum in the fridge.
Sieve the whole mixture and add 6 until you have a consistency able to make thin pancakes.
Melt 4 until it turns a hazelnut colour, then add it to the mixture and whisk lightly in.
Heat up a frying pan on medium heat. Melt a knob of butter and grease the hot frying pan lightly (preferably with a brush).
Pour the mixture with a ladle onto the frying pan, just enough to completely cover the bottom, and cook for 15 seconds. Then turn the pancake over and cook for another 10 seconds. Place on a plate for further use.
Finely chop 8 and mix with 7, and add in 10g of 9. Add some freshly ground pepper.
Get out a pancake and place a teaspoonful of the cream cheese mixture onto the centre.
Blanche the remaining chives for a couple of seconds in boiling water using a sieve.
Fold the pancake up around the cream cheese mixture and tighten with the blanched chive, creating a small purse.
Tighten the chive ¾ of the way up the pancake for best results.
Once you have completed the amount you want, collectively place the parcels in the oven at 200°C and heat for 3-4 minutes, until the top of each parcel is a crispy brown. Serve warm and enjoy.
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