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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



  1. 100g of eggs (approx. 2 eggs)
  2. 100g of milk
  3. 250g of sieved flour
  4. 25g of butter
  5. A pinch of salt
  6. A splash of beer (preferably bitter)

    Cream cheese, garlic and chive filling

  7. 250g Philadelphia
  8. 2 cloves of garlic (peeled with the germ removed and blanched 3 times in cold water)
  9. One bunch of long chives


Step One

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.

Step Two

Let the whisked mixture rest for 4 hours minimum in the fridge.

Preferably overnight

Step Three

Sieve the whole mixture and add 6 until you have a consistency able to make thin pancakes.

Step Four

Melt 4 until it turns a hazelnut colour, then add it to the mixture and whisk lightly in.

Step Five

Heat up a frying pan on medium heat. Melt a knob of butter and grease the hot frying pan lightly (preferably with a brush).

Step Six

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.

Step Seven

Finely chop 8 and mix with 7, and add in 10g of 9. Add some freshly ground pepper.

Step Eight

Get out a pancake and place a teaspoonful of the cream cheese mixture onto the centre.

Step Nine

Blanche the remaining chives for a couple of seconds in boiling water using a sieve.

Step Ten

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.

Step Eleven

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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