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Pile de tourtous corréziens épais et alvéolés sur une planche en bois, avec un pot de rillettes, du beurre et de la confiture, sur une table de ferme du Limousin
Team Curcuma

Tourtou from Corrèze (buckwheat yeast pancakes)

The buckwheat yeast pancake of Corrèze: a simple batter that rests for 1½ hours, then thick, soft tourtous full of little holes, cooked in a pan and served with rillettes, honey or jam.
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Prep Time 10 minutes
Cook Time 30 minutes
Batter resting 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings : 6 servings (12 tourtous)
Course : Starter, bread
Cuisine : French
Calories : 250
Ingredients Préparation Notes

Ingredients
  

  • 300 g buckwheat flour
  • 100 g plain wheat flour
  • 20 g fresh baker's yeast or 7 g dried yeast
  • 1 tsp salt
  • 600 ml lukewarm water approximately
  • 15 g butter or lard for the pan

Préparation
 

  1. Dissolve the yeast in a glass of lukewarm water taken from the 600 ml.
  2. In a bowl, mix the buckwheat flour, wheat flour and salt. Make a well, pour in the dissolved yeast, then the rest of the lukewarm water little by little, whisking, until you have a smooth, thick batter.
  3. Cover with a tea towel and leave to rest for 1½ hours in a warm room: the batter rises and covers itself with small bubbles.
  4. Heat a cast-iron pan over medium heat and grease it lightly with butter or lard.
  5. Pour in a small ladle of batter and barely spread it: the tourtou must stay thick. Cook for 2 to 3 minutes, until the top is covered with small holes and almost dry.
  6. Turn the tourtou over and let it brown for 1 minute. Keep the tourtous warm under a tea towel and serve them warm.

Notes

For gluten-free tourtous, replace the wheat flour with the same amount of certified gluten-free buckwheat flour: the batter is a little more fragile, so make smaller tourtous. The batter should be like a thick pancake batter; add a little water if it has thickened too much while resting.