Recipe: Pescajoune with Apples

Name: Pescajoune aux pommes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8 portions
Ingredients: Comme celles que confectionnaient la cousine Rosette Concasty pour Gaby mon père.1/2 litre de lait entier4 oeufs fermiers125 g de farine de blé noir125 g de farine type 5510 g de sel fin20 g de sucre1 cuiller à soupe d'huile d'arachide ou de colza5 cl de vieille prune(Sarlat ou Gramat)4 pommes reinette épluchées et évidées

By chef patrick ★ ★ ★ ★ ★ 5/5 (6 reviews) Desserts

Prep 5 min

Cook 10 min

Total 15 min

Servings 8 serv.

Ingredients for 8 servings

Like those made by cousin Rosette Concasty for Gaby my father.
1/2 liter of whole milk
4 farm eggs
125 g of buckwheat flour
125 g of type 55 flour
10 g of fine salt
20 g of sugar
1 tablespoon of peanut or rapeseed oil
5 cl 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.

Gabriel asfaux Flambe