Anne Willan

Farcidure

Wholewheat Pancakes with Bacon

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

‘Farcidure’, literally, ‘firm stuffing’, is a typical peasant supper dish. It can be based on potatoes, bread dough or even crêpe batter, and flavoured with whatever meats or vegetables happen to be available. This particular version is a speciality of Limousin.

Ingredients

500 g wholewheat bread, crusts

Method

In a bowl, soak the bread in the milk until it is soft and the milk is absorbed. Cut half the bacon in lardons and blanch* them if salty. Finely chop the remaining bacon.

Add the eggs, parsley, chopped bacon and garlic to the soaked bread and mix well. Stir in the flour, followed by the cream and season with a