Homemade Blinis Preparation
To make around twenty blinis
The preparation for homemade blinis is made with a blend of wheat flour and buckwheat flour, the latter being stone-ground using an ancient method that preserves all the flavors and nutritional qualities of the grain.
One packet allows you to make about twenty homemade blinis, based on the recipe by Irène Petrossian, wife of Moucheg Petrossian, one of the founders of the House. Simply add milk, butter, and eggs according to the indicated proportions. For even lighter and fluffier blinis, you can beat the egg whites before gently folding them into the mixture.
Format
250 g
More information about the product
Conservation : 6 mois
Conditionnement : sachet kraft
Conservation : température ambiante à l'abri de l'humidité
Composition : farine de wheat (wheat flour, enzymes, antioxidant: ascorbic acid), buckwheat flour, baker’s yeast (yeast, emulsifier: sorbitan monostearate), Guérande salt.
Allergens: gluten.
Average nutritional values per 100 g
Energy value: 1412 kJ - 333 kcal
Fat: 0.9 g, of which Saturated fatty acids: 0.2 g
Carbohydrates: 66 g, of which Sugars: 2.1 g
Protein: 13
Conditionnement : sachet kraft
Conservation : température ambiante à l'abri de l'humidité
Composition : farine de wheat (wheat flour, enzymes, antioxidant: ascorbic acid), buckwheat flour, baker’s yeast (yeast, emulsifier: sorbitan monostearate), Guérande salt.
Allergens: gluten.
Average nutritional values per 100 g
Energy value: 1412 kJ - 333 kcal
Fat: 0.9 g, of which Saturated fatty acids: 0.2 g
Carbohydrates: 66 g, of which Sugars: 2.1 g
Protein: 13
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