Pescajoune quercynois aux pommes

Name: Pescajoune quercynois aux pommes
Total time: 40 min
Yield: Serves 6
Cuisine: Quercy
Ingredients: 250 g (2 cups) all-purpose flour; 4 whole eggs; 500 ml (2 cups) whole milk; 80 g (⅓ cup) granulated sugar; 60 g (2 oz) unsalted butter; 3 apples; 2 tbsp rum; 1 pinch of fleur de sel

Quercy apple pescajoune (thick pancake)

⏱ 40 minServes 6Easy300 kcal

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

01 — Ingredients6 servings

250 g (9 oz)all-purpose flour
4whole eggs
500 ml (2 cups)whole milk
80 g (3 oz)superfine sugar
60 g (2 oz)unsalted butter
3apples
2 tbsprum
1 pinchfleur de sel (flaky sea salt)

250 g (9 oz) all-purpose flour
4 whole eggs
500 ml (2 cups) whole milk
80 g (3 oz) superfine sugar
60 g (2 oz) unsalted butter
3 apples
2 tbsp rum
1 pinch fleur de sel (flaky sea salt)

Serves 6. 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 large skillet (28 cm / 11 in)

1 bowl (3 L / 3 qt)

1 whisk

03 — Method

Make the batter by whisking the flour, granulated sugar and fleur de sel in the bowl, then gradually adding the eggs and whole milk.
Whisk hard until smooth and lump-free, add the rum and let rest 1 hour at room temperature.
Peel the apples, slice thinly and cook 5 min in the skillet with half the unsalted butter until tender.
Pour the batter over the apples in the hot buttered skillet and cook over medium heat 7 min until golden underneath.
Flip using a large plate, add the rest of the butter and cook 5 more min on the other side until golden and puffed.
Slide onto a platter, sprinkle with sugar and serve warm, cut into large wedges, for dessert or an afternoon snack.