Cruchade bordelaise poêlée

Name: Cruchade bordelaise poêlée
Total time: 45 min
Yield: Serves 4
Cuisine: Bordeaux region
Ingredients: 200 g (1⅓ cups) fine cornmeal; 750 ml (3 cups) whole milk; 60 g (⅓ cup) granulated sugar; 40 g (3 tbsp) salted butter; 1 packet vanilla sugar (7.5 g / 2 tsp); 2 tablespoons Armagnac

Pan-fried Bordeaux cornmeal cakes

⏱ 45 minServes 4Easy340 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

200 g (7 oz)fine cornmeal
750 ml (3 cups)whole milk
60 g (2 oz)superfine sugar
40 g (1½ oz)salted butter
1 packetvanilla sugar7.5 g
2 tbsparmagnac

200 g (7 oz) fine cornmeal
750 ml (3 cups) whole milk
60 g (2 oz) superfine sugar
40 g (1½ oz) salted butter
1 packet vanilla sugar 7.5 g
2 tbsp armagnac

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 heavy saucepan (20 cm / 8 in)

1 deep dish (30 × 20 cm / 12 × 8 in)

1 skillet (26 cm / 10 in) for frying

1 roll of plastic wrap

03 — Method

Bring the milk to a simmer with half the sugar and the vanilla sugar, then whisk in the cornmeal in a thin stream.
Cook over low heat for 15 minutes, stirring constantly, until very thick.
Off the heat stir in the Armagnac, spread 2 cm (¾ in) thick in a dish and press plastic wrap onto the surface.
Cool, then refrigerate for 2 hours until firm enough to cut.
Turn out and cut into 6 cm (2½ in) diamonds or squares. Dust very lightly with flour.
Fry in salted butter for 3 minutes per side until golden and crisp, sprinkle with the remaining sugar and serve warm.