Recipe for Pescajoune Quercynoise

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Pescajoune is an old specialty from the South-West, more precisely from Quercy. “Pescajoune” means: thick pancake, rural meal for the poor. Today, we can say that it’s our own little canelé!

In the time of our ancestors, pescajoune could be served as a savory dish, with buckwheat flour and bacon. Nowadays, we know this recipe more in a sweet version, flavored with plum brandy, a treat...
Compose your pescajoune with apples, pears, prunes or even with the fruits of your choice according to your desires and according to the seasons. The possibilities are limitless...

Prep time 10 minutes

Cook time 15 minutes

Level Easy-to-use

Portions 3 4-people

Pescajoune, an unmissable recipe with flavors of yesteryear...

A. Paillard - Tourist Office Cahors - Lot Valley

We have everything we need in our cupboards

Ingredients

120g of flour
50 ml of milk
3 eggs
1 teaspoon of baking powder
2 tablespoons of oil
2 pretty apples
2 tablespoons of sugar
a pinch of salt
1 tablespoon of plum brandy (personally, I opted for the old Souillac plum, very fragrant)

You will also need some

Utensils

A salad bowl
A whip
A pan

Step by step recipe

A. Paillard - Tourist Office Cahors - Lot Valley

Préparation de la pâte:

Start by putting the flour in the salad bowl then add your eggs.
Mix with the whisk then add the milk, sugar, oil, yeast and salt, without forgetting the Quercy plum brandy which will lightly flavor the dough.
Let the dough rest for at least 10 minutes.

A. Paillard - Tourist Office Cahors - Lot Valley

In the meantime :

While the dough is resting, peel your pretty apples.
If you don't have apples at home, you can also make this recipe with pears, prunes, etc. You can change flavors according to your desires and according to seasonal fruits

A. Paillard - Tourist Office Cahors - Lot Valley

Last step before cooking:

Cut the apples into quarters then into thin slices to make them easier to cook.
Incorporate the pieces of fruit into the dough and presto, that’s it!

A. Paillard - Tourist Office Cahors - Lot Valley

Cuisson:

Heat your pan with a good dose of oil
Carefully pour all the batter into the pan and cook for 5/8 minutes on each side.
The pescajoune should be nicely browned on both sides.
Sprinkle the cake with sugar