Mix 60 g of melted butter with 250 g of flour.

Add:
1 bouquet of chopped parsely
4 whole eggs
100 ml of milk
2 pinches of salt.

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.