Pescajoune | Figeac Tourism, Lot and Célé Valleys

Ingredients

Serves 3 to 4

6 tablespoons flour
6 tablespoons milk
3 eggs
2 tablespoons sugar
2 tablespoons oil (plus a little for cooking)
2 apples (or other fruit: pears, plums, prunes, etc.)
1 pinch of salt
Option: vanilla flavouring or a dash of brandy to bring back the recipes of yesteryear

La Pescajoune

Preparation

Prepare the dough: in a bowl, mix the flour, eggs, milk, sugar, oil and salt until smooth and slightly thick. Add the vanilla or a dash of brandy if you wish to flavour your pescajoune. Leave to rest for a few minutes.
Prepare the fruit: peel the apples and cut them into thin strips. They will cook more quickly and blend in more easily. Use other seasonal fruits if you wish.
To cook the pescajoune: heat a little oil in a large frying pan. Pour in two ladles of batter to form a pancake about 3 to 4 mm thick. Cook over a medium heat for 5 to 8 minutes, until the underside is golden brown.
Finishing: carefully turn the pescajoune over and allow the other side to brown. Serve immediately, slightly sweetened or plain. Enjoy!

Gourmet tips

du Lot

For a soft pescajoune, leave the pastry to rest for a few minutes before cooking. Choose ripe fruit: melting apples, juicy pears or market plums, depending on the season. Brown the crêpe over a medium heat so that it caramelises slightly without burning. And for a truly traditional touch, flavour the batter with a dash of brandy or cook it over the embers of an open fire to rediscover the smoky flavour of recipes from yesteryear.
Try the savoury version! With buckwheat flour, a few slivers of bacon or a little local cheese, pescajoune becomes a generous pancake, perfect for a rustic meal in traditional Quercy style.

Did you know?

An Occitan origin

Pescajoune takes its name from the Occitan word pescalhòna, used to describe a large, thick pancake cooked in the farms of Quercy. In the past, it was also prepared in a savoury version with buckwheat and bacon, a simple and nourishing dish that followed the rhythm of the seasons and the produce available in the Lot countryside.

Preparation time

Allow around 10 minutes for preparation and 10 to 15 minutes for cooking, depending on the thickness of the pescajoune, for a total cooking time of around twenty minutes.

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