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Puy lentil blinis with crawfish” – 32 characters.


For 4 people

  • 120 g cooked Green Puy Lentils
  • 10 g flour
  • 1 egg
  • 40 crayfish
  • Cherry tomatoes
  • Salt, pepper

Vegetable brunoise:

  • 40 g carrots
  • 40 g zucchini
  • 40 g red bell pepper
  • 40 g fennel
  • 10 cl olive oil
  • 4 borage flowers
  • Basil
  • Thyme

Pea cream:

  • 10 cl white stock
  • 80 g cream
  • 80 g blanched peas
  • Salt, pepper
  • 4 fresh mint leaves


  1. Poach the crayfish in boiling vinegar water for 3 minutes. Cool and shell. Reserve 4 heads for decoration. Cut and sauté the vegetable brunoise in olive oil and thyme, season.
  2. Make the blinis: mix the cooked green Puy lentils, flour, salt, pepper in a blender, and add the egg while mixing by hand. Cook the blinis in a non-stick pan the size of the stainless steel rings you will use for assembly.
  3. Blanch the peas for 1 minute in boiling water, cook them with white stock and cream, blend, add mint leaves, and strain through muslin to obtain a smooth velouté.

To finish

  1. Assembly: put the blinis at the bottom of the ring, the well-tamped and seasoned vegetable brunoise with basil and olive oil, and the crayfish in a circle. Surround with pea cream. Decorate with cherry tomatoes, basil, thyme, and borage flowers, and keep chilled.