Sift the flour into a mixing bowl, make a well, break the eggs into the well adding 3 tablespoons of oil and a pinch of salt. Stir, gradually adding the milk until a smooth batter. Leave to rest for 1 hour. Oil 2 blini pancake pans and cook the pancakes, one at a time, 3 minutes on one side and 2 minutes on the other, brushing the pans with oil each time. Keep the pancakes warm. Heat up the butter and 1 tablespoon of oil in a large frying pan, break the quail eggs into the pan. When the eggs are cooked, approximately 2 minutes, remove them one by one and place them delicately on the pancakes. Sprinkle with grated Mimolette cheese.
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For the batter:
2 1/3 cups flour
4 eggs
oil
3 cups milk
For the garnish:
15 3/4 oz grated Mimolette cheese
12 quail eggs
2 tbsp butter
oil
salt, pepper
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10
mn
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20
mn
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If the pancake batter isn╒t smooth, strain it through a fine mesh sieve.
