La Chandeleur is approaching, and with it comes the desire to enjoy delicious pancakes. While Breton crêpes are well-known, have you ever heard of bourriols? These traditional crêpes from Cantal deserve a prominent spot on our tables. Let’s explore the history and preparation of this Auvergne specialty together.
A Culinary Tradition from Cantal
The bourriol, named after the Occitan word “bourriól,” is a thick pancake originating from Haute-Auvergne, particularly Cantal and Rouergue. Traditionally, it is made from buckwheat flour, also known as black wheat. In the past, bourriols were an essential part of the diet for farmers, sometimes replacing bread in workers’ lunches. This rustic pancake was enjoyed plain or with a simple pat of butter.
Essential Ingredients
To prepare authentic bourriols, here are the necessary ingredients:
- 300 grams of buckwheat flour
- 150 grams of wheat flour
- 15 grams of baker’s yeast
- 1/2 liter of milk
- 1 teaspoon of fine salt
Step-by-Step Preparation
- Cooking the vegetables: Start by boiling two potatoes and a leek in salted water. Once cooked, set them aside.
- Preparing the batter: In a large bowl, mix the buckwheat flour, wheat flour, baker’s yeast, and salt. Gradually add the warm vegetable cooking broth until you get a smooth batter.
- Incorporating the vegetables: Mash the cooked potatoes and add them to the batter. Allow the mixture to rest for about 4 hours to let the batter rise.
- Adjusting the consistency: After resting, add the remaining milk to achieve a thinner batter suitable for pancake cooking.
- Cooking the bourriols: Heat a lightly greased pan. Pour in a ladle of batter and spread it out to form a thick pancake. Cook only on one side until bubbles form on the surface and the bottom is golden. Traditionally, bourriols are cooked only on one side, leaving the other side soft.
Tasting and Variations
Originally, bourriols were enjoyed plain or with a touch of butter. Today, they lend themselves to numerous variations, both sweet and savory. You can enjoy them with jam, honey, or sugar for a sweet version. For a savory option, consider filling them with cured ham, cheese like Cantal or Saint-Nectaire, or even potatoes and blue cheese from Auvergne. The combinations are endless and depend on your preferences.
A Specialty to Rediscover
The bourriol is indeed a culinary specialty that deserves to be rediscovered. It serves as a testament to a time when simplicity and authenticity were at the heart of our food. By preparing it at home, you continue an ancestral tradition while delighting your loved ones with a delicious and unique pancake.
This Chandeleur, why not step off the beaten path and try the bourriols from Cantal? This rustic and tasty pancake will bring a touch of authenticity to your table and delight your guests’ taste buds. Don’t hesitate to experiment with different fillings to vary the enjoyment. Happy tasting!
