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Suggestions for garnishes
Entrées (Starters)
• thinly sliced smoked salmon (sprinkled with lemon juice) • lumpfish eggs (sprinkled with lemon
juice), crab, shrimp or shredded tuna with mustard
Main Dishes
• chicken breast with curry sauce (béchamel sauce mixed with 1 chopped onion and 1/2 tsp. curry)
• seafood with béchamel sauce or lobster sauce with cognac
Cheeses
• grated Gruyere, Parmesan, Raclette (put the cheese on while cooking once the crepe has been
turned, and let melt) • Roquefort, fresh cream, Petit Suisse (creamy, white cheese) – place the
Roquefort or Petit Suisse on top of the crepe when it is in your plate
Desserts
• melted chocolate with crushed almonds, walnuts or hazelnuts • brown or white sugar, or jam
(blueberry, raspberry, etc.) • creamed chestnuts • scoop of ice cream (vanilla, chocolate) • honey,
crushed hazelnuts • sliced banana with sugar
Blinis
Cooking time: 2 1/2 min. on each side
Blend the yeast with 3 tablespoons of lukewarm milk and leave to stand
for 10 min. Place the flour in a bowl and make a hollow in the centre. A
little at a time, mix in the remaining milk. Add the yeast, egg yolks,
melted butter and salt. Leave to stand in a warm place for about 1 hour.
Just before cooking the blinis, beat the egg whites until stiff and fold into
the batter. Serve the blinis with caviar.
Pancakes
Cooking time: 2 1/2 min. on each side
Plan 1 hour in advance.
Blend the yeast with 3 tablespoons of lukewarm milk. In a bowl, place the
flour, add the castor sugar, salt and melted butter. Make a hollow and
add the eggs and the yeast blended in milk. Beat the batter and slowly
add the remaining milk. Leave to stand in a warm place for about 1 hour
and cover with a cloth. Serve with jam or maple syrup.
For about 20 blinis: • 300 g
plain flour • 2 eggs • 10 g
fresh yeast • 1/2 litre milk
• 1 knob of melted butter
• 1/2 tsp. salt
For about 20 pancakes: • 300 g
plain flour • 20 g fresh yeast
• 3 eggs • 300 ml milk • 30 g
castor sugar • 2 Tbsp. of
melted butter • 1 pinch of salt
• 30 g of butter during cooking
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Wok 025 04-11 22/04/11 11:58 Page 44
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