Blueberry Pachade (Rustic Pancake)

Jammy blueberries sandwiched between two thick, golden pancakes. Soft and eggy in the middle, crisp and buttery at the edges. This traditional Auvergne pancake is gently sweet and denser than a crêpe, almost like a cake!

Prep10

Cook20

Total

Servings

DifficultyEasy

Ingredients

For the batter

4 eggs
200 gr plain flour
100 gr caster sugar
500 ml whole milk
1 pinch salt
unsalted butter

For the blueberry filling

400 gr blueberries
100 gr icing sugar

To serve

icing sugar

Equipment

Instructions

Make the batter

Whisk the eggs, flour and sugar together in a large bowl. Gradually whisk in the milk until smooth, then add the salt. Cover and rest in the fridge, ideally 2 hours or overnight (or at least 30 minutes). Whisk briefly before using.

Prepare the blueberries

Tip the blueberries into a small bowl, add the sugar, and stir gently. Leave to macerate while you cook the pachade, the sugar will draw out the juice and soften the fruit slightly without turning it to mush.

Cook the pachade

Melt a good knob of butter in a hot frying pan over medium heat. Pour in the batter, it should spread to fill the pan in a thick layer. Reduce the heat slightly to medium and cook for 3-4 minutes until the underside is well browned and the edges are set.
Slide onto a plate and invert back into the pan (or flip if you're confident). Cook the other side for another 5 minutes, until golden and cooked through.

Cook the second pachade

Add a little more butter to the pan and repeat with the remaining batter. Same process, same timings.

Assemble and serve

Place the first pachade on a serving plate or board. Spoon the sugared blueberries evenly over the surface. Place the second pachade directly on top, pressing very gently. Dust generously with icing sugar and bring straight to the table. Cut into wedges like a tart and serve warm.

Notes

Rest the batter for a more tender, even pachade. A few hours or overnight is ideal.
Cook it slow, not hot. It's thick, so it needs gentle heat to set the middle before the bottom burns.
Plenty of butter in a hot pan gives the crisp, lacy, golden underside.
Use a plate to flip this heavy pancake safely.
Best warm. Reheat leftovers in a dry pan or warm oven, not the microwave.

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