Recipe: Pescajounes with Chanterelles and Country Ham

1 Preparation of the batter
In a large bowl, pour the mixed flours, make a well in the center (fountain) then add the milk, fine salt, slightly beaten eggs and the tablespoon of oil, stir incorporating the flour around, make a ball, cover with a damp cloth in the fridge for about 1 hour.

2 Meanwhile in a mixture of butter oil (or duck fat) sauté your chanterelles, salt and pepper, turn off the heat and cover.

3 In another pan quickly sauté your small potato dice, salt and pepper, turn off your heat and cover.

4 There you have it, your Pescajoune batter has rested, heat your pan(s) with a mixture of butter oil (or duck fat), pour 1/4 of the quantity into each pan, cook these large crêpes over medium heat for 3 minutes on each side then transfer them to a plate and place an inverted plate on top.

5 There the guests come to the table so it's time to reheat your pans, then in the potato dice add the chopped garlic, parsley and walnut kernels.

6 On each hot plate place a Pescajoune then some garlic sautéed diced potatoes and finally the chanterelles topped with a few strips of raw ham.