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Pascade (Yorkshire pudding cousin)

Margaret Pilgrim

By Margaret Pilgrim
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Margaret Pilgrim

Margaret Pilgrim

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From the Auvergne region of France, adaptable savory pascade.    Originally eaten simply, now piled with toppings of your choice.    Endlessly variable.     So, what's in your fridge?

 

My latest, shredded pot roast, jus, avocado, herbs.    

1060540102_ScreenShot2021-04-14at8_46_01AM.png.23ee7f9321a188b85284740556cd2dbc.png

 

Make a large frying-pan  or individual sizes.

    

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eGullet member #80.

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DesertTinker

DesertTinker

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6 hours ago, Margaret Pilgrim said:

From the Auvergne region of France, adaptable savory pascade.    Originally eaten simply, now piled with toppings of your choice.    Endlessly variable.     So, what's in your fridge?

 

My latest, shredded pot roast, jus, avocado, herbs.    

1060540102_ScreenShot2021-04-14at8_46_01AM.png.23ee7f9321a188b85284740556cd2dbc.png

 

Make a large frying-pan  or individual sizes.

    

How does this recipe compare to yours? Does it look “correct”? 

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Margaret Pilgrim

Margaret Pilgrim

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32 minutes ago, DesertTinker said:

How does this recipe compare to yours? Does it look “correct”? 

Looks fine.   Pascade has as many "recipes" as there are Aiuvergne nanas.    Before I sourced purportedly authentic, I used Dutch Baby recipes (without sugar) with excellent results.    Enjoy your own versions!

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eGullet member #80.

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DesertTinker

DesertTinker

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6 minutes ago, Margaret Pilgrim said:

Looks fine.   Pascade has as many "recipes" as there are Aiuvergne nanas.    Before I sourced purportedly authentic, I used Dutch Baby recipes (without sugar) with excellent results.    Enjoy your own versions!

I figured as much🤣, I just wanted your input as an experienced Pascade maker. Thanks for sharing! I have a feeling this will end up in our regular meal rotation.

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