Here’s a guide to making traditional Farz Pitilig, a delightful dish from Finist\u00e8re, Brittany, which straddles the line between a thick pancake and the classic far Breton. This recipe is not only simple to make but also reminiscent of traditional afternoon snacks, ready in a flash.<\/p>\n
For 4 servings:<\/p>\n
– Wheat flour: 250 grams
\n– Granulated sugar: 2 tablespoons
\n– Eggs: 3
\n– Whole milk: 400 ml
\n– A pinch of salt
\n– Semi-salted butter for cooking<\/p>\n
Total Time: 1 hour 20 minutes<\/p>\n
– Prep Time: 10 minutes
\n– Cook Time: 10 minutes<\/p>\n
Start by sifting the flour, sugar, and salt into a large mixing bowl.<\/p>\n
Create a well in the center of your dry ingredients and add the beaten eggs. Stir well until the batter is smooth.<\/p>\n
Gradually pour in the milk while continuously whisking to prevent any lumps from forming.<\/p>\n
Cover the bowl with a clean kitchen towel and let the batter rest for 1 hour at room temperature to allow the ingredients to fully integrate and the gluten in the flour to relax.<\/p>\n
Heat a knob of semi-salted butter in a large skillet over medium heat. Pour a ladle of batter into the skillet to form a circle about 1 cm thick. Cook until the bottom is golden brown and the top starts to set, then gently flip the Farz using a plate or spatula to cook the other side.<\/p>\n
Serve hot, sprinkled with sugar, and perhaps a dollop of semi-salted butter or a drizzle of dulce de leche. This comforting Breton specialty is perfect for a sweet treat that evokes memories of simpler times.<\/p>\n\n\n