La Pascade is a thick crepe born on the farms of Rouergue. The term “Pascade” comes from the Rouergat term “Pascàdo, Pàscos” which means Easter. It is therefore a dish that was eaten on the first Sunday of Easter or at the end of Lent.
This traditional specialty was served in the past, when the harvests were bad; it was the "dish of the poor." We even put water instead of milk!
Salty or sweet, the Pascade recipe is endlessly adaptable.
Ingredients
- 300 g flour
- 1 / 2 liter of milk
- 4 eggs
- 1 pinch of salt
- Oil (for the pan)
The preparation
- Mix the flour with the milk and add the eggs. Beat everything together until you get a smooth paste. Let the dough rest for at least 30 minutes.
- In a frying pan, heat the oil well and add the resulting mixture.
- Let brown, then turn over. Serve the Pascade immediately, when it is cooked on both sides.
