Pancakes of Blue Belle yoghurt with greek and chives

Pancakes of Blue Belle yoghurt with greek and chives

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Potato pancakes? The gourmands will appreciate! A recipe that is both fresh and gourmet to enjoy with your family.


For 4 people :

  • 500 g Blue Belle potatoes
  • 100g of flour
  • 2 whole eggs
  • 2 egg whites
  • 600 ml hot milk
  • 1 Greek yoghurt
  • 25 g of butter
  • Chopped chives
  • Mesclun leaves
  • Citrus vinaigrette
  • Olive oil
  • Salt pepper


Peel the potatoes and cook for 20/25 minutes, leaving cold salt water. Once cooked, pass them to the grinder, add the butter and mix well.

Add the flour, mix, then add the whole eggs. Add hot milk, mix and season.

Beat the egg whites into the snow and add them to the mixture. Let the dough rest for 30 minutes.

In a hot skillet, put some olive oil. Place 4 to 5 tablespoons of dough to form mini pancakes. Let brown for 2 minutes and return. Leave 1 minute and remove.

Continue until exhausted.

In a bowl, combine yogurt with chives and season.

Roll up the pancakes on 3 levels by putting the cream chives between each pancake.

Place each mille-feuille on a plate, surround with mesclun and season with citrus vinaigrette.

A recipe from Jason Bayes, chef at La Pointe de Mousterlin in Fouesnant (29)

Photo: F. Schmitt-Germicopa