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SERVING SUGGESTIONS
STARTERS
• Smoked salmon cut into fine strips and sprinkled with lemon juice.
• Crab, prawns or tuna flakes mixed with mayonnaise or mustard sauce.
• Asparagus tips in mayonnaise
• Sliced avocados seasoned with vinaigrette or Tartar sauce.
• Mushrooms à la Grecque.
MAIN COURSE
• Minced chicken in a mild curry sauce
• Seafood In a creamy, white sauce or thousand island dressing
• Vegetables such as spinach, carrot, turnip or pumpkin in a mousseline sauce.
CHEESE
• Grated cheddar, gruyere, or parmesan,
At the end of cooking, add the cheese and after turning over leave to melt.
• Roquefort, Stilton or petit suisse.
Crumble or spread over the cooked pancake.
DESSERTS
For sweet pancakes there are numerous possible fillings to choose from.
• Chocolate sauce with chopped almonds, walnuts or hazelnuts, Fresh lemon juice
and sugar.
• Jam, honey or maple syrup
• Ice-cream or sorbet
• Sliced banana and chocolate sauce
• Fresh fruit such as strawberries, raspberries, apple puree, etc.
• Chestnut puree
SPECIALITY PANCAKES-BLINIS
These small yeast pancakes are a Russian speciality which are traditionally made
with Buckwheat flour. The classic topping is caviar and soured cream.
TRADITIONAL BUCKWHEAT BLINIS
200g buckwheat flour, 100g plain flour, 300mL milk, 3 eggs, separated
yeast-pinch of salt
Cooking time: about 2 mins on each side
Blend the yeast with 75mL of lukewarm water. Leave to stand for 10 mins, In a
bowl, mix the two flours together.
Make a hollow in the centre and mix in the milk, egg yolks, yeast and pinch of salt.
Leave to stand in a warm place for abut 1 hour.
Just before cooking, beat the egg whites until stiff and fold into the batter.
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