Panisse soufflées

The minute I saw this recipe in David’s book “My Paris Kitchen” I knew I would like it.

When it was suggested for this month’s recipe and voted for, I was very happy.

The fact that these puffs are made with chickpea flour, as well as all purpose flour, seemed interesting.  Add  a taste of ground cumin,  cayenne pepper,  plus black pepper,  I just knew they would be tasty.

IMG_0963The batter came together so easily in the blender, and after preheating the pan in a 425 degree oven first, and then spraying it or brushing it with melted butter, all you have to do is pour in the batter and bake for 35 minutes at 400 degrees without opening the oven door.

So simple and absolutely delicious.IMG_0992

As David suggests, these puffs would go perfectly with a roast, but I made them  and enjoyed  them  with softened butter.



3 thoughts on “Panisse soufflées

  1. I kick myself for not getting this pan a couple of years ago when I first laid eyes on them (thinking where to store them!), now they are no longer available at my favorite store in Kuala Lumpur. You have some lovely puffs there, Ro! I shall try them with butter and something else!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.