(sarrazin) Flour Crêpes
Ingredients
1 kg of buckwheat flour
2 litres of warm water
¼ litre of milk
2 pinches of rock salt
A large nut of bakerâs yeast (available from bakeries)
Preparation
Dissolve the yeast in a warm glass of water and add the salt
Put the flour in a bowl and add the tepid water slowly, mixing the paste with a wooden spoon. When ready, the mixture should be a like a pancake mix but not too soft or runny.
Leave the crêpe mixture to rest in a warm room for at least 2 hours or until it has doubled in size. The mixture is ready when little bubbles appear at the surface.
Take a large pancake skillet or pan, preferably cast iron, and oil it. Cook the tourtous as you would any other crêpe .
Please note:
The pan or skillet must be hot but not to the point of smoking. Also this mixture is stickier than a normal crêpe mixture, so you should spread it around the pan as quickly as possible, so as to not let it stick.
As these type of crêpes are darker and more on the savoury side, they lend themselves to heavier dishes rather than sweet desserts.
My favourite ways of serving Les Tourtous
Cold- with a rillettes or paté (goose, duck or pork). Rolled and cut into little, cigarette lengths.
Warm â with homemade jam or chestnut paste
As an accompaniment to a dish with a rich sauce (instead of bread) With soft cream cheeses, melted Cabecous (goatâs cheeses) or fromage blanc
A Corrèzien specialty is to crack a fresh, free-range egg into the centre of the tortous whilst still cooking, so that egg cooks through. You then flip the sides of the tourtous inwards, towards the egg, forming an exterior square. Lastly sprinkle a little grated Swiss Emental cheese on top. This is a popular light lunch and is often served in local restaurants.
Jeanâs personal favourite:
A warm tortous rolled around a chunky pork sausage with Dijon Mustard.
Ginetteâs speciality
TARTE AUX NOIX
Walnut Tart
Ingredients
Pastry
200g of wholemeal flour
80g of butter
50g raw sugar
Filling
250g Crème fraiche (available in most supermarkets) 200g of crushed walnuts
50 -70g of raw sugar
A pinch of cinnamon powder
Preparation
Mix the flour, butter and sugar with your fingertips. Add a pinch of salt and a little water, mixing until dough if formed.
Leave the dough to sit 1-2 hours, then roll it and place into a 24cm round baking tin, which has been greased and floured.
Pour the cream into a large mixing bowl, adding the sugar, walnuts and cinnamon powder. Mix together then place mixture evenly over pastry in baking dish.
Bake for 40 minutes in a moderate oven (180degrees)
This tart lasts well for 2 to 3 days and even better the day after cooking.
Serve with thickened cream to taste.
Donât forget, as Ginette would say, the cream makes it lighter.
Bon Apetit!
CHAPTER 5
The Man Who Never Was
By our second year of operation, I had grown so comfortable in my own shoes, that even the most disagreeable, obnoxious or opinionated of guests couldnât ruffle my tail feathers. Please, donât misunderstand me. They are, thank God ⦠few and far between but every now and then, these rare examples of human existence are thrust into your presence, through no fault of your own.
One deliciously warm, July evening we awaited the arrival of our final guests for the weekend. Having eaten earlier, we were relaxing happily on the sofa, a glass of chilled Côte de Provence in hand, when we heard a knock at our lounge room door. Thinking it one of our current guests, I rushed to the door, only to find a complete stranger glaring from behind the glass panels.
âBonsoir Monsieur . How can I help you?â
A tall, swarthy man stood planted in my entrance hall, an air of steely determination in his stance.
â Bonsoir Madame. Je mâapelle Monsieur Pichon. (I am Monsieur Pichon ). I have rezerved zee room for my wife, daughter and myself for two
Ingredients
1 kg of buckwheat flour
2 litres of warm water
¼ litre of milk
2 pinches of rock salt
A large nut of bakerâs yeast (available from bakeries)
Preparation
Dissolve the yeast in a warm glass of water and add the salt
Put the flour in a bowl and add the tepid water slowly, mixing the paste with a wooden spoon. When ready, the mixture should be a like a pancake mix but not too soft or runny.
Leave the crêpe mixture to rest in a warm room for at least 2 hours or until it has doubled in size. The mixture is ready when little bubbles appear at the surface.
Take a large pancake skillet or pan, preferably cast iron, and oil it. Cook the tourtous as you would any other crêpe .
Please note:
The pan or skillet must be hot but not to the point of smoking. Also this mixture is stickier than a normal crêpe mixture, so you should spread it around the pan as quickly as possible, so as to not let it stick.
As these type of crêpes are darker and more on the savoury side, they lend themselves to heavier dishes rather than sweet desserts.
My favourite ways of serving Les Tourtous
Cold- with a rillettes or paté (goose, duck or pork). Rolled and cut into little, cigarette lengths.
Warm â with homemade jam or chestnut paste
As an accompaniment to a dish with a rich sauce (instead of bread) With soft cream cheeses, melted Cabecous (goatâs cheeses) or fromage blanc
A Corrèzien specialty is to crack a fresh, free-range egg into the centre of the tortous whilst still cooking, so that egg cooks through. You then flip the sides of the tourtous inwards, towards the egg, forming an exterior square. Lastly sprinkle a little grated Swiss Emental cheese on top. This is a popular light lunch and is often served in local restaurants.
Jeanâs personal favourite:
A warm tortous rolled around a chunky pork sausage with Dijon Mustard.
Ginetteâs speciality
TARTE AUX NOIX
Walnut Tart
Ingredients
Pastry
200g of wholemeal flour
80g of butter
50g raw sugar
Filling
250g Crème fraiche (available in most supermarkets) 200g of crushed walnuts
50 -70g of raw sugar
A pinch of cinnamon powder
Preparation
Mix the flour, butter and sugar with your fingertips. Add a pinch of salt and a little water, mixing until dough if formed.
Leave the dough to sit 1-2 hours, then roll it and place into a 24cm round baking tin, which has been greased and floured.
Pour the cream into a large mixing bowl, adding the sugar, walnuts and cinnamon powder. Mix together then place mixture evenly over pastry in baking dish.
Bake for 40 minutes in a moderate oven (180degrees)
This tart lasts well for 2 to 3 days and even better the day after cooking.
Serve with thickened cream to taste.
Donât forget, as Ginette would say, the cream makes it lighter.
Bon Apetit!
CHAPTER 5
The Man Who Never Was
By our second year of operation, I had grown so comfortable in my own shoes, that even the most disagreeable, obnoxious or opinionated of guests couldnât ruffle my tail feathers. Please, donât misunderstand me. They are, thank God ⦠few and far between but every now and then, these rare examples of human existence are thrust into your presence, through no fault of your own.
One deliciously warm, July evening we awaited the arrival of our final guests for the weekend. Having eaten earlier, we were relaxing happily on the sofa, a glass of chilled Côte de Provence in hand, when we heard a knock at our lounge room door. Thinking it one of our current guests, I rushed to the door, only to find a complete stranger glaring from behind the glass panels.
âBonsoir Monsieur . How can I help you?â
A tall, swarthy man stood planted in my entrance hall, an air of steely determination in his stance.
â Bonsoir Madame. Je mâapelle Monsieur Pichon. (I am Monsieur Pichon ). I have rezerved zee room for my wife, daughter and myself for two
Similar Books
