Chorizo sweetcorn blinis

drapeau espagnol French recipe

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minutes of preparation
minutes of cooking
level: easy

All the ingredients

  • 300 g d’aucy sweetcorn (medium 300 g can)
  • 250 ml milk
  • 250 g flour
  • 3 eggs
  • 30 g semi-salted butter
  • to taste salt, your choice of spices
  • 100 g chorizo

The preparation stages

  1. Place the flour in a bowl and make a well in it, add a pinch of salt and the yolks of the eggs.
  2. Warm the milk and butter together, then pour the mixture little by little into the bowl, whisking it all together until it forms a smooth batter.
  3. Beat the egg whites until stiff, then fold carefully into the batter.
  4. Add the drained sweetcorn and the chorizo, diced finely, and mix together.
  5. Add some olive oil to a hot non-stick frying pan and pour in enough batter to make your preferred size of blini. Let them brown for a few moments before turning for an even texture.
  6. They can be served hot or cold, as tapas, as part of another dish, or instead of bread.

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