Ingredients for 4 persons :

  • 250 g of chestnut flour
  • 20 cl of milk
  • 20 cl of whipping cream
  • 4 eggs
  • 15 g of baker's yeast,
  • salt
  • 20 cl thick cream

Filling: 1 pot of salmon eggs (100 to 150 g)


Mix the baker's yeast in a bowl with a little warm milk, then add the rest of the milk. Pour flour by alternating each addition with an egg yolk. Mix with the cream and a large pinch of salt. Cover with a cloth and let stand for 1 hour in a warm place. Beat the 4 egg whites until stiff, and add gently to the mixture. This one must be light and have small bubbles on the surface. Melt butter in a blini pan, pour a ladle of dough 1 to 2 cm thick and cook on low heat. When the surface is dry, invert the blini with a spatula and continue cooking on the other side. Keep warm. Cook the blini until the dough is done. Serve the hot blinis and offer the cream and salmon eggs in a separate bowl.