TABELIAAUTHENTIC RECIPE
Farz pitiligBreton Skillet Cake with Prunes
- Total
- 35 min
- Difficulty
- ★★☆☆☆
- Serves
- 4 servings
- Prep 10 min
- Cook 25 min
A Breton cake made by gently gathering an egg, milk and flour batter as it sets in a skillet, adding prunes and browning both sides. Eat it warm, with its buttery surface and thick, soft interior.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
100Authenticity- Plain cake flour200 gPlain flour, not a baking mix. Use plain soft-wheat cake flour without added starch or leavening.
- White granulated sugar100 g
- Eggs2 eggsUse eggs weighing at least 58g and under 64g each, including the shell.
- Whole milk375 mlUse whole milk, not low-fat milk or a milk-based drink.
- Pitted dried prunes125 gUse soft prunes and check for any remaining pieces of pit.
- Demi-sel butter20 gDivide according to the number of batches, using half each batch’s portion on each side. Use demi-sel butter containing 2% salt.
Method
Combine eggs, sugar, flour and milk
- 1 Whisk the eggs and granulated sugar together in a bowl.
- 2 Add the flour and mix while gradually pouring in the milk.
Ready when
Continue when there are no flour lumps and the batter is smooth, like crêpe batter.
Divide the batter and prunes into batches
- 1 Check the prunes for any remaining pieces of pit.
- 2 Prepare a deep 24cm nonstick skillet with a flat base 20–22cm across and a flat plate larger than the skillet.
- 3 Divide the batter and prunes into batches so each portion of batter forms a layer no thicker than 1–1.5cm in the pan. Do not increase the amount per batch; use as many batches as needed for all the batter.
- 4 Divide the salted butter according to the number of batches, using half of each batch’s portion on each side.
Ready when
Continue when the batter, prunes and butter for each batch have been portioned.
Gently gather the batter as it sets
- 1 Set the skillet over low heat and melt the salted butter allocated to the first side of the batch, coating the base and edges.
- 2 Pour in one portion of batter and gently draw the parts beginning to set toward the center with a wooden spatula. Let liquid batter flow onto the exposed pan bottom and repeat.
- 3 When the remaining liquid batter begins to thicken, scatter over the prunes for that batch, press them in lightly and shape into a round. Cook over low heat for about 5–7 minutes.
Ready when
Continue when no liquid batter remains and lifting an edge with the spatula reveals a golden underside.
Turn with a plate and cook the second side
- 1 Take the skillet off the heat and slide the cake onto the flat plate. Cover the plate with the skillet, hold both securely with dry oven mitts and turn over.
- 2 Return the skillet to low heat and add the butter allocated to this side around the edges. Cook over low heat for 3–5 minutes.
Ready when
Continue when both sides are golden and opening the center slightly reveals no liquid batter.
Cook the remaining batches and serve warm
- 1 Transfer the cooked cake to a plate. Cook the remaining batter, prunes and butter in the same way.
- 2 When all the cakes are cooked, cut into portions for the number of diners and serve warm.
Ready when
The cakes are ready when all the batter is cooked and divided into portions.
Tips
The 25-minute cooking time assumes 2 batches for 4 servings. Increasing the quantity increases the number of batches and total time; keep the heat and cooking time per batch unchanged.
About this dish
In Brittany, farz pitilig is a thick cake cooked in a skillet and eaten warm. It may contain prunes or be made plain. Alongside the oven-baked far breton, the region also has this pan-cooked form of far.
Breton crêpes are cooked on a cast-iron griddle called a billig. An exhibition organized jointly by Breton museums in 2020 presented the work of farmers, millers and crêpe makers. The associated book also drew on interviews with home cooks and professional makers. Cooking tools and hand movements, as well as flour and dairy products, were documented as part of the region’s food culture.
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