Savoury Bricelets

Hello food lovers!

Who loves bricelets around here? :-)

We got our bricelet iron back out but this time for a savoury version. :-)

We're making them with Gruyère, cumin and sesame. Of course, they can be adapted to your taste. :-)

A great idea for your aperitifs or to accompany a starter like the salmon-prawn terrine you'll find on our blog.

Here are the ingredients needed to make approximately 65 bricelets:

- 250gr of flour

- 250gr of milk

- 100gr of full cream

- 70gr of butter

- 50gr of Gruyère

- 1 tbsp of cumin

- 2 tbsp of sesame

- Salt

- Pepper

Let's get started with the recipe!

To begin, melt 70gr of butter in the microwave for 1 minute at 600Watt.

Next, pour 250gr of milk and 100gr of full cream into a bowl.

Add the 70gr of melted butter and mix.

Sift 250gr of flour to avoid any lumps in your mixture.

Whisk vigorously to obtain a smooth, homogeneous mixture.

We are going to make 3 types of bricelets.

Divide the bricelet batter into 3 bowls. Each bowl will contain approximately 200gr of mixture.

In the first bowl, add 2 tbsp of sesame, 2 good pinches of salt and 3 turns of the pepper mill then mix.

In the second bowl, add 1 tbsp of cumin, 2 good pinches of salt and 3 turns of the pepper mill then mix.

Use measuring spoons to add the spices precisely.

And finally, in the last bowl, grate 50gr of Gruyère using a steel grater and mix.

This grater is amazing, I use it for both sweet and savoury recipes, I love it!

The 3 types of bricelets are now ready for cooking. :-)

Start by turning on the bricelet iron. It must be hot before adding the batter.

Pour the equivalent of one teaspoon of batter into your iron to get thin bricelets.

Once your batter is inside the iron, close it by pressing lightly. Leave to cook for approximately 2-3 minutes. The cooking time will depend on your bricelet iron. For the first ones, open it from time to time to check the cooking.

Once the bricelet is nicely golden, remove it from the iron and leave it to cool on a rack, and so on until all the batter is used up.

Let the bricelets cool completely before putting them in a box, otherwise they may go soft.

There you have beautiful savoury bricelets, now it's time to enjoy them! ;-)

They will keep for approximately 1 week in a well-sealed tin at room temperature.

I hope you enjoy them. :-) 

Wishing you a lovely Sunday, food lovers!

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.