Gastronomy: the recipe for pascade, the Aveyron pancake

Are you familiar with pascade, the rustic yet refined puffed pancake from Aveyron? We reveal the traditional recipe for this culinary specialty, born on the farms of the Rouergue region and sure to tantalize the taste buds!

Origins and history of the Aveyron pascade

Pascade is a traditional dish from northern Aveyron and the Aubrac region , traditionally cooked after Easter, at the end of Lent. Halfway between a crêpe, an omelette and a soufflé, pascade was once a “poor man’s dish”, a sustenance for the peasants of Aubrac.

Soft and nourishing, this puff pastry from Aveyron stretches from yellow to brown, with irregular, random contours. It calls for sharing, exudes humility and is part of the universal traditions surrounding bread.

Today, this recipe has become an essential gastronomic specialty of the region, appreciated by tourists and gourmets the world over. Rustic and tasty, pascade aveyronnaise has also won over Parisian restaurateurs, and can even be found on the menus of New York restaurants, served with powdered sugar and a lemon wedge.

This thick Aveyron crepe uses a simple batter made from Aveyron-ground wheat flour , eggs and milk. This crêpe paysanne soufflée can be eaten savory or sweet, for breakfast, afternoon tea, brunch or dessert.

Did you know? The name “pascade” comes from the Rouergat word “Pascàdo / pascada” meaning Easter.

Recipe for Aveyron-style pascade (serves 4)

Here’s a traditional recipe for making pascade the Aveyron way . Level of difficulty: easy. Preparation time: 10 minutes

Ingredients:

300 g flour
4 eggs
1/2 liter milk
A pinch of salt
2 tbsp oil (for pan)

Preparation:

1. Mix the flour and eggs in a bowl. Gradually add the milk while continuing to mix until you obtain a smooth dough. Add the salt.

2. Leave the dough to rest for 1 to 2 hours in a dry place, covered with a tea towel.

3. Heat a little oil in a frying pan over high heat. When the oil is hot, pour in a large ladleful of batter and cook for about 5 minutes on each side, until the pascade is golden brown.

Some ideas for garnishes

Like many traditional dishes, there are as many recipes as there are families in Aveyron. In the ancient tradition, this dish was eaten plain.

For a sweeter, more gourmet version, you can add apple pieces, strawberries or rhubarb fondu to the pascade.

In its savory version, you can add parsley, smoked bacon, onions and grated cheese, accompanied by a green salad or mashed potatoes.

Chef’s tip: add fork-crushed Roquefort cheese to the dough to give your pascade an even more intense flavor.