by Luc Salsedo
Season: Absolutely all!
Difficulty: Very easy
Vegetarian: The galettes themselves are also gluten-free and vegan 😉
- 1 bottle of organic or conventional SoccApéro®
- Prepare the socca batter using the SoccApéro® preparation (see the instructions on the back of the bottle). Leave to rest in the fridge for an hour.
- Heat the pan with a little oil. If you have a special blini pan, this is ideal. Otherwise, a normal non-stick pan will do just fine.
- Pour in the socca batter to make 3 or 4 blinis.
Chef’s suggestion: You can top your blinis with some diced reblochon, cured ham and rocket.