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Blinis at Comté, boiled eggs

These blinis are an original brunch, and can therefore be accompanied by coffee or tea according to your taste, but at other times of the day they are often accompanied by a Ploussard du Jura.

4 servings
10 min
8 min
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Blinis at Comté, boiled eggs


150 g of Ermitage Compté
200 g flour
20 cl of milk
60 g butter
8 eggs
1 sachet of baking powder
Salt and pepper


1. Separate the yolks and whites from the eggs.
2. In a bowl, pour the flour, add the yolks, a pinch of salt and the yeast.
3. Melt the butter in the milk and pour it gradually into the salad bowl.
4. As soon as the mixture becomes smooth, add the Ermitage Comté, chives and a pinch of pepper.
Beat up the eggwhites and incorporate them into the dough.
6. Lightly toast a hot non-stick frying pan. Cook the blinis 3 by 3 by pouring 3 small ladles of dough each time.
Cook the boiled eggs and serve with the hot blinis.

Source: CIGC.



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