Blini batter

Blini Batter

By Philippe Laruelle


Blini Batter

  • 170 g wheat flour

  • 1 large egg
  • 250 g whole milk
  • 7 g baker's yeast
  • Salt
  • Pepper


Warm 200 g of milk to around 35°C. Mix the flour with the egg.

Dilute the yeast in the warm milk and pour onto the egg/flour mixture. 

Cover and leave to rise.

Dilute the salt and pepper in the rest of the milk

Add to the blini pan

Add the batter to the hot steel blini pan that has been lightly oiled using the blini pan brush (you can use the Kwik piston funnel to easily put the same amount in).

When your blini are bubbling, turn them over and leave to cook for 1 minute.

The blini will be delicious with salmon, prawns, foie gras, cheese, cucumber, etc. 

Withhold the pepper and this recipe becomes a delicious sweet pancake method.

The result


Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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