Apple Pescajoune (French Country Pancake) soft and indulgent

Name: Apple Pescajoune (French Country Pancake)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8 servings
Cuisine: French
Ingredients: 2.1 cups (500 ml) whole milk; 4 free-range eggs; 4.4 oz (125 g) buckwheat flour; 4.4 oz (125 g) type 55 wheat flour; 0.4 oz (10 g) fine salt; 0.7 oz (20 g) sugar; 1 tablespoon groundnut or rapeseed oil; 1.7 fl oz (5 cl) old plum brandy (Sarlat or Gramat); 4 Reinette apples, peeled and cored

A recipe by Michelin-starred Chef Patrick Asfaux 5/5 (7 reviews) · 🍳 5 made it

Apple Pescajoune (French Country Pancake), quick and easy — Photo : Aftouch-cuisine

Prep 5 min

Cook 10 min

Total 15 min

Servings 8 serv.

Just like the ones my cousin Rosette Concasty used to make for Gaby, my father. Halfway between a thick crêpe and a pan-cooked cake, pescajoune with apples takes just 1 hour with a dough rest. The roasted apples melt in the heat, and finishing with a flambé of old plum brandy does the trick.

Ingredients for 8 servings

Adjust for

servings

2.1 cups (500 ml) whole milk
4 free-range eggs
4.4 oz (125 g) buckwheat flour
4.4 oz (125 g) type 55 wheat flour
0.4 oz (10 g) fine salt
0.7 oz (20 g) sugar
1 tablespoon groundnut or rapeseed oil
1.7 fl oz (5 cl) old plum brandy (Sarlat or Gramat)
4 Reinette apples, peeled and cored

Step-by-step recipe

1 In a bowl, pour the flours in a well, crack the eggs, then add salt and sugar. Work with a spatula, then pour in the milk and oil, and let rest for 1 hour covered. Finally, add the alcohol.

2 Slice the apples thinly. Heat small blini pans, add a little butter and a few apple slices to roast in each pan.

3 When your apple slices are almost cooked, pour a ladleful of batter and proceed like thick crêpes.

4 Dust with caster sugar to finish and flambé with old plum brandy if you like.

A chef's advice

Pour the alcohol only after resting for at least 1 hour. If you add it too early to cold batter, it evaporates poorly and you lose the aroma. This is the key moment: well-rested dough, then alcohol just before cooking. It makes all the difference.