by Benoît Castel


for about 35 pancakes

can be used with a blinis or triblinis pan

  • 320 g flour
  • 1 g salt
  • 40 g caster sugar
  • 8 g baking powder
  • 40 g egg yolks
  • 500 g whole milk
  • 70 g butter
  • vanilla essence
  • 90 g egg whites


Mix all the powders together in a pastry bowl (flour, salt, sugar, yeast).

In a saucepan, mix the egg yolks, milk and vanilla essance and warm while stirring.

Add 1/3 of the warmed milk, softened butter and egg yolks to the flour mixture.

Mix well and then add the rest of the warm milk.

Whisk the egg whites and add them slowly.

Lightly butter the 3-blini pan.

Put in the dough. When the pancake has risen, turn it over to brown it.



Benoît Castel is an artisan pastry maker and baker, an enthusiast for whom responsibility and durability are cardinal values and who makes no shortcuts when it comes to products or taste. Born in Britanny, Benoît Castel arrived in Paris at the age of 17 to work at the Pâtisserie de l’Eglise in the 20th arrondissement of Paris with the Demoncy family. Always looking for new experiences, he then
took up a position as pastry maker alongside Hélène Darroze in 1999 and joined the Grand Epicerie de Paris in 2004, where he let his imagination run wild. In 2012, Benoît Castel took off on his own and opened his very first bakery in his beloved 20th arrondissement. Since then, he has continued to reinvent tradition with seasonal creations sourced from the best ingredients.

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