Discover This Easy Auvergnat Dish: A Cross Between a Crepe and Pancake!

Picture a stack of pancakes, only these are the size of traditional crepes and served up not in a trendy new brunch spot but in an Auvergne inn! This delightful blend of pancake and crepe has been a staple in the region since time immemorial. Legend has it that local farmers would eat these for breakfast accompanied by a hearty bacon soup. Later in the day, around 5 PM, they would have it again with cheese and bacon—a far cry from Benedict eggs and salmon-avocado toast!

But don’t worry, we won’t insist on you having bacon and cheese at 8 AM! The Auvergne specialty we’re discussing is just as appealing in its sweet form. It’s called pachade, a thick, fluffy crepe that can be enjoyed plain or topped with your choice of fruits. Here, they’re served with the last blueberries of the season, but feel free to enjoy them with thinly sliced apples that have been lightly caramelized in a pan…

• 4 room-temperature fresh eggs
• 200 g of flour
• 100 g of granulated sugar
• 1 liter of whole milk
• 1 pinch of fine salt
• 250 g of blueberries

1. In a mixing bowl, combine the eggs, sifted flour, and 100 g of sugar. Gradually whisk in the milk until smooth. Add a pinch of salt after all the milk has been incorporated.

2. Cover the bowl with plastic wrap and let it rest in the refrigerator for 4 hours.

3. Before cooking, remove the batter from the fridge 15 minutes early and whisk vigorously.

4. Preheat a skillet over medium heat for 2-3 minutes, and lightly oil it. Pour half of the batter into the pan in a circular shape. Allow to cook for 3-4 minutes until bubbles appear.

5. Carefully flip the pachade (use a plate if necessary) and continue cooking for another 2-3 minutes.

Repeat the cooking process with the remaining batter. You can enjoy the pachades plain or topped with blueberries. Pre-toss the fruit with a little sugar, and it will nestle nicely between two crepes. Either way, you’ll find that warm Auvergne pachades are even more delicious!