Recipe: Les Bourriols comme a Fontanges

1 Cook your potatoes "in their skins" in salted water, then prick them when they are cooked, peel them quickly and pass them through a vegetable mill with a fine grid.

2 Place everything in a large bowl and let cool.

3 In a bowl pour the yeast and dilute it with 0.8 cup (20cl) of warm milk.

4 Make a hole in the center of your puree, pour your warm milk then gradually, incorporate the buckwheat flour, a little cold milk then the rye flour, a little cold milk and finally the wheat flour with the rest of the milk, and finally add the salt.

5 Cover with a cloth and keep at room temperature until the next morning to let your dough rise.

6 The next day, stir a little if you see that your dough is really too thick add a little milk.

7 In a large pan (tile) pour a little lard or duck fat when it is hot pour a little of your mixture to make thick pancakes about 1 minute on each side.
Typical dish from buron, former specialty of Mrs. Bernadette, an eminent cook.