On the occasion of Candlemas, discover the recipe for Morvandiau crapiau. A traditional dish considered to be the “cousin” of the crepe.
“Le crapiau morvandiau? It’s a thick, garnished crepe,” explains Céline Dauvillaire, behind the stove. A former driving teacher, the forty-year-old retrained two years ago by training in pastry making.
Since then, the Nicoline company was born in the family home in Brinay, with her baker husband Nicolas. “We want to find pastries with taste and texture, while reducing sugar levels.”
“We have an enormous culinary heritage!”
Professionals also try to “bring up to date” ancestral recipes. “We have an enormous culinary heritage. It would be a shame to see the recipes of our elders disappear. I have always liked that, I have an old French side!”
Among them, the Morvandiau toad. “My father was from Saône-et-Loire. There, they call it tortiau. Everyone has their own dialect! I grew up in Alluy. Potato and pear pâté, tartouillat, crapiau… These are recipes that he and my grandmother made. At the time, we even made crappies at high school, in Château-Chinon!”
Legends of the Candlemas, in Morvan
Originally, crapiau is a wheat pancake. “It’s the peasant’s bread. It’s basically very simple.” The years go by and crappie recipes evolve. “In the Morvan, we like to add fatty bacon and treuffes (potatoes in Burgundian dialect).”
For those with a sweet tooth, it is also possible to garnish your crapiau with fruit, mainly apples or pears. “For apples, you should favor golden ones. They melt much more quickly than the others,” she advises. And added: “Sweet or savory, for a meal with friends, it’s good, it’s simple.”
Recipe
To prepare around ten morvandial crappies, you need: 150 grams of wholemeal or buckwheat flour, 200 grams of wheat flour, four eggs, half a liter of milk, a pinch of salt. The classic ingredients of pancake batter. “You can add pepper, a little fresh parsley for flavor, and alcohol. In savory crappies, armagnac or cognac. In sweet ones, armagnac, cognac or rum. “
Then, beat the dough by hand, and let it rest for 45 minutes. “Like bread, you need resting time. This allows the gluten to relax. If you wish, you can also relax the dough a little.” Here it is ready to leather. “The longest part is cooking.”
Using a paper towel, Céline Dauvillaire greases the pan with oil. She places slices of bacon and melted onions there a few minutes before. In a few minutes, the crappies pile up on the plate placed on the work surface. They are ready to be enjoyed.
Present in the Châtillon-en-Bazois, Saxy-Bourdon and Biches markets, Nicoline also responds to requests via social networks. “Yes, there are requests. The people here are attached to their traditions.”
Élisa Especially
2024-02-02 20:49:56
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