These apple pancakes from southwest hide a well-kept secret. We bet you have never tasted such!
Nothing like Hot pancakes To bring a little sweetness during the day. But forget them Classic versions And ultra fine that we often associate with candlestick. In the southwest, we do things differently, as sharing Here is.
There, we fall for the Pescajouena Thick apple pancake which warms hearts as much as the stomachs. Originally from Quercy, she has become a real basic, shared at the table of families and transmitted from generation to generation.
Crêpes with rustic and gourmet apples
The pescajoune is a bit of the comfort dish from the southwest. His secret? A thicker that a classic pancake dough, enriched with Fondant pieces of apples. Difficult to withstand this mixture of softness, fruity and delicate perfume that embalges the kitchen as soon as it cooks in the pan.
The ingredients of this recipe
The good news is that the pescajoune requires Simple ingredients that we often already have at home:
- 200 g of flour
- 2 eggs
- 25 cl of milk
- 1 tablespoon of neutral oil
- 1 tablespoon of brandy (plum or pear)
- 1 pinch of salt
- 3 apples (Queen of the Reinettes or Golden type)
- 2 tablespoons of sugar
- 1 sachet of vanilla sugar
- 1 nuts of butter for cooking
The step -by -step recipe
Pescajoune is a bit like a big apple pancakebut even more fragrant. Here’s how to prepare it without stress:
- In a bowl, mix the flour and salt. Add the eggs one by one, then gradually pour the milk by whisking to avoid lumps. You should get a paste thicker than pancake paste.
- Add the oil and brandy. Mix well.
- Peel the apples, remove the heart and cut them into thin strips. Add the apples to the dough with the sugar and the vanilla sugar. Stir to coat them well.
- Melt the butter in a large skillet. Pour the dough into the pan (in one go for a large pancake, or in several small).
- Cook 7 to 10 minutes per faceuntil the pescajoune is golden outdoors and melting inside. Carefully turn it back halfway through cooking.
As a bonus, these soft pancakes are enjoyed as well at Breakfast than to taste. Still lukewarm, with a little honey or jamshe does wonders. The greediest even add a veil of icing sugar … simply irresistible!
The charm of Southwest Traditions
More than a dessert, the pescajoune is a real sharing ritual. In the villages of Lot-et-Garonne, she brings together families And remains inseparable from the conviviality of the Southwest. As the presentation nicely summarizes: “Even today, she continues to delight families and create friendly moments around the table. »»
Then, who embarks on the realization of these apple, rustic and generous pancakesperfect for reheating the taste buds?
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Cuisine editor
After more than ten years in the food industry as a publishing manager, I continue to share what I like most through writing: cooking! Fascinated …
