Sugar blinis & Clafoutis

Sugar blinis & Clafoutis

by Nicolas Rieffel


12 blinis

  • 300 g flour/10.5 oz
  • 1 pinch salt
  • 20 g fresh yeast/ 1.5 tablesoon dry yeast
  • 300 ml warm milk/10 oz
  • 50 g icing sugar/1.5 oz 
  • 1 sachet vanilla sugar

  • 20 g melted butter/ ¾ oz
  • 2 eggs
  • Butter for frying
  • 100 g red fruits/3.5 oz
  • Honey
  • Griottines® (or other fruits)


• Separate the eggs. Dissolve the yeast in the milk and mix with the melted butter, icing sugar, vanilla sugar, salt and flour.

• Cover and let rise at room temperature for 1 hour.

• Beat the egg whites until stiff and fold them into the dough before baking. Melt the butter in a blini pan and add a tablespoon of the dough. Flatten it and cook it on both sides until the blinis are golden brown. Keep them warm.

• To serve, top them with the red fruits and drizzle a bit of liquid honey on top.

•Griottines® Clafoutis (or other fruits):

• Prepare the same dough as above for the blinis.

• Preheat the grill to a medium heat.

• Grease your blini pan liberally and fill 1/3 full on the grill. • Add 5 - 7 Griottines® (or other fruits).

• Cook for 5 minutes and gently turn them over with a flat spatula.

• Cook for 3 more minutes.

• Remove and sprinkle with icing sugar. Eat while still warm



Nicolas Rieffel is a self-taught cook, sommelier and culinary columnist on the Alsatian channel Alsace20. He is known to the general public for having been a candidate for the Masterchef show in 2010 and for having created from 2011 to 2016, Life is a Game, his clothing brand for cooking professionals.

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