RECIPE OF THE MONTH | June 2009
Crepes (Blinis) Vonnassiene :: Recipe of Michelin 3 Star Chef Georges Blanc :: :: Ingredients :: 1 kg pomme puree (cooled) 7 eggs 200 g flour 250 grams (8) egg whites clarified butter for cooking :: Method :: Combine first 4 ingredients and cook like small pancakes in clarified butter. :: Presentation :: Overlap 2 or 3 blinis in the middle of the place and pile thinly sliced cured or smoked salmon on the blinis and top with a simple salad of julienned| cucumber, dill, olive oil, and fresh lemon juice. A dollop of lemony flavoured crème fraÎche, wasabi cream, crustacean oil or horseradish is also a nice accompaniment.