Title: Tourtou (Correzian Buckwheat Pancake)
Categories: Side Cake French
Yield: 4 Servings

LEAVEN
100	g	Buckwheat flour
100	g	Wheat flour
10	g	Baker's yeast
PANCAKES
300	g	Buckwheat flour
1	l	Water (approx)
15	g	Salt
		Oil

The day before they are needed, make a leaven with equql quantities of buckwheat and plain flours, a little water and the yeast in the usual way. Leave in a warm place. Next day, mix this leaven with the remaining buckwheat flour, the salt and the water. Mix well to form a batter. Correct the thickness of the mixture. The quantity of water is deliberately under estimated ~ it is easier to thin a batter than to thicken it. A tourtou batter should be a little thicker than a french crepe batter. To judge the thickness, take a small spoon, dip it into the batter and turn it, rounded side up. It should be coated with a 1mm thick coat of batter. Dilute until this thickness is achieved. Leave to rise 3 hours in a warm place. Cook your tourtous as follows. Heat a crepe pan, and wipe it generously with a paper towel liberally soaked in cooking oil. Pour in the batter and spread it a little thicker than for a crepe.. During the cooking, the batter changes colour, losing its shine and darkening. Turn the tourtou and cook the other side about 3 minutes. Remove from the pan, place on a cloth, covered with film or foil and keep warm. Alternatively eat them immediately with butter.

Recipe translated from "Le Limousin Gournamd" - J-P Poulain and MMed by IMH c/o Georges' Home BBS 2:323/4.4

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