The tourtou is a thin pancake prepared with buckwheat. Traditionally in Haute-Corrèze it was used as a replacement for bread. It was served as a side dish for saucy dishes such as civet or stew. Today, however, it is spread with grattons or pourassou, rolled up, cut into slices, and served as an appetizer.
Ingredients
- 250g buckwheat flour
- 250g wheat flour
- 20g baker’s yeast
- 1 tsp fine salt
- 1/2 L water, plus a little more milk
Recipe
Pour the flour into a large mixing bowl and add the fine salt. Mix the 20g of yeast with a small amount of tepid water. Warm the 1/2 L water, pour it into the cold milk, and add the yeast mixture. Pour this mixture into the flour mixture, stirring constantly, and continue beating the batter. It should be slightly thicker than a crepe batter. Leave to rise for two hours. Heat and grease a crepe pan (called a “tuile”, it is traditionally greased with pork fat or rind) and fry each pancake.