Farinette I

Preparation info
  • [For


    • Difficulty


Appears in
Mourjou: The Life and Food of an Auvergne Village

By Peter Graham

Published 1999

  • About


  • 4 eggs
  • 12 g (½ oz) dried yeast
  • 280


Put the eggs, yeast, wine, water, flours, salt and pepper into a liquidizer and blend until a smooth batter is obtained. Check seasoning. Pour into a bowl, cover and leave for at least 2 hours, or overnight. Heat the fat in a large non-stick pan over a high heat until it begins to sizzle. Pour in the batter and continue to cook briskly for 3 or 4 minutes, then turn the heat down to low. When th