Tourtous from the Limousin: an age-old recipe to enjoy at home

Tourtous, those delicious thick buckwheat pancakes, are much more than a simple dish: they embody the culinary art of the Limousin. Rooted in the traditions of this beautiful region, this authentic food combines simplicity and generosity, winning over everyone lucky enough to try it. Here is the recipe for these tasty treasures, so you can learn to make them at home and share a convivial moment around the table.

Ingredients for perfect Tourtous

To enjoy these culinary wonders at home, you will need the following ingredients:

• 300 g buckwheat flour (also known as blé noir, or “black wheat”)
• 100 g wheat flour
• 1 cube of fresh baker’s yeast (42 g)
• 1.5 litres lukewarm water
• 1 pinch of coarse salt

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How to make Tourtous

To make these delicious pancakes, follow these simple but essential steps:

1. Start by dissolving the cube of baker’s yeast in a little lukewarm water in a small bowl.
2. In a large mixing bowl, combine the two flours and make a well in the centre, then pour in the dissolved yeast.
3. Add a pinch of salt and gradually work in the lukewarm water with a spatula until you have a smooth batter.
4. Cover the bowl and leave the batter to rest at room temperature for at least 1 hour 30 minutes, so that it rises slightly.
5. Heat a frying pan over a medium-high heat and lightly oil the surface. Walnut oil (if you have some) is perfect for adding flavour.
6. Pour a ladleful of batter into the hot pan, spreading it out to form a thick pancake about 5 mm deep.
7. Cook for 2 to 3 minutes on each side, until the pancake is golden and crisp around the edges.
8. Repeat until all the batter is used up. Don’t forget to grease the pan lightly between each one!

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A little history of Tourtous

Tourtous, an iconic culinary tradition of the Corrèze, date back to a time when these pancakes were eaten in place of bread. Made mainly from buckwheat, a crop well suited to the soils of the Limousin, these thick pancakes are both filling and versatile. Passed down from generation to generation, they have reinvented themselves while staying true to the age-old recipes. Originally, they were served with dishes in sauce, so that everyone could mop up every last drop like a true country farmer.

Today, Tourtous are enjoyed with a variety of toppings to suit every taste, whether savoury with duck rillettes or sweet with jam or honey. This rustic recipe is a perfect gateway to Limousin cuisine.

Serving ideas and treats

The beauty of Tourtous lies in how well they adapt to every taste: why not serve them as an aperitif, topped with mature cheeses or lardons? For those with a sweet tooth, a simple mix of sugar and butter on a pancake still warm from the pan is a real treat. Tourtous lend themselves wonderfully to improvisation. Whether for lunch with friends or a family meal, they guarantee a warm and convivial atmosphere.

Awakening your taste buds while immersing yourself in a slice of history and tradition is one of the joys of local cuisine. Having a go at making them is not only rewarding but also a way of keeping alive a culinary know-how that deserves to be shared.

Thinking back to my first experience of Tourtous, I remember a stay in the Corrèze. At a traditional banquet, each guest was given a Tourtou topped with a generous spoonful of homemade jam, accompanied by a good glass of Riesling. It was a priceless moment of sharing, with everyone telling stories around the table as laughter and food mingled happily. It was this warm atmosphere that made me want to learn how to make them myself, to relive those magical moments with my friends. Every time I make them, I feel the same enthusiasm and the pleasure of sharing this culinary treasure, and I can’t help smiling at the thought of the memories each mouthful can bring back.

Lucas

Hi, I’m Lucas! My heart beats for the pleasures of the table, and here in Alsace, I’m in paradise. Whether it’s a glass of Riesling shared with friends, a hearty sauerkraut dish, or a culinary adventure around a blueberry tart, I live every meal like a celebration. My goal? To make you hungry with articles that highlight our local producers, talented chefs, and delicious specialties. But beware, I don’t just eat (well, almost): I also offer itineraries to explore our vineyards and gourmet markets.

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