Tourtous correziens are buckwheat flour pancakes that were once eaten as a substitute for bread in modest families. They are traditionally garnished with rillettes or even duck foie gras in some restaurants. They can also be served with dishes in sauce, such as civet or boeuf bourguignon, as a substitute for bread.
Ingredients:
For 12 to 15 tourtous :
- 400 grams buckwheat flour
- 1 pinch fine salt
- 1 tablespoon oil
- 30 grams fresh baker's yeast
- 75cl warm water
- 1 neutral oil (or nut oil)
Preparation :
- Place the flour, salt and oil in a large bowl, followed by the yeast crumbled in a glass of water.
- Work the dough with a spatula, gradually adding 75cl of lukewarm water, without lumps, until you have a smooth paste.
- Work the dough with a spatula, gradually adding 75cl of lukewarm water, without lumps, until you have a smooth paste.
- Cover with a clean tea towel and leave to rise for 1 to 2 hours in a warm place.
- When the dough starts to bubble, check its consistency. If it is too thick, loosen it with a little more warm water.
- Heat a crêpe pan and grease with paper towels soaked in oil.
- Cook the patties fairly thin.
- Keep them warm between two plates set over a bowl of boiling water.
Enjoy with the topping of your choice: duck rillettes, blueberry jam ...
Land of Corrèze
A little tip
You can find our Tourtous kits in our shops in Uzerche, Treignac and Bugeat.
Local products guaranteed!
