Recipe: Pescajoune with Apples

Name: Pescajoune with Apples
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8 servings
Ingredients: Like those made by cousin Rosette Concasty for Gaby my father.; 1/2 liter (2.1 qt) of whole milk; 4 farm eggs; 125 g (4.4 oz) of buckwheat flour; 125 g (4.4 oz) of type 55 flour; 10 g (0.4 oz) of fine salt; 20 g (0.7 oz) of sugar; 1 tablespoon of peanut or rapeseed oil; 5 cl (1.7 fl oz) of old plum brandy (Sarlat or Gramat); 4 peeled and cored reinette apples

By chef patrick Asfaux 5/5 (6 reviews) · 🍳 4 made it

Prep 5 min

Cook 10 min

Total 15 min

Servings 8 serv.

Ingredients for 8 servings

Adjust for

servings

Like those made by cousin Rosette Concasty for Gaby my father.
1/2 liter (2.1 qt) of whole milk
4 farm eggs
125 g (4.4 oz) of buckwheat flour
125 g (4.4 oz) of type 55 flour
10 g (0.4 oz) of fine salt
20 g (0.7 oz) of sugar
1 tablespoon of peanut or rapeseed oil
5 cl (1.7 fl oz) of old plum brandy (Sarlat or Gramat)
4 peeled and cored reinette apples

Step-by-step directions

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

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

3 Then when your apple slices are almost cooked, pour a ladle of batter and proceed like thick crêpes.

4 Dust with semolina sugar to finish and flame with old plum brandy if desired.