A speciality from the Rouergue
Add: Mix
together and leave to stand for 1 hour. Cook in an
oiled frying pan as thick pancakes about 10 cm in diametre
for 5 to 8 minutes. Les Pascades
can be eaten hot or cold.
Mix
60 g of melted butter with 250 g of flour.
1 bouquet of chopped parsely
4 whole eggs
100 ml of milk
2 pinches of salt.