Reprinted with permission from Tasting Paris: 100 Recipes to Eat Like a Local.* Copyright © 2018 by Clotilde Dusoulier. Photographs copyright © 2018 by Nicole Franzen. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
Pascade is a thick savory crêpe from Aveyron, in the center of France, traditionally made at Easter (Pâques in French), which is what the name derives from. The recipe was originally meant to use up the eggs that had piled up, uneaten, during Lent. If ever a dish was more than the sum of its parts, this is it. The simple batter cooks up to an astonishing texture, halfway between a crêpe and a soufflé, crisp on the outside and comfortingly tender inside. Think of it as the French cousin to the Dutch baby pancake.
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