The mixture 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 flavours 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 Mouchegh 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.