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Brittany
Neither quite a far, nor quite a crêpe, nor quite an omelette: farz pitilig is browned in the pan, one knob of butter after another, until it becomes the Proustian madeleine of a childhood in Bretagne.
Pastry or bakery speciality from Brittany.
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In Breton, "farz pitilig" literally means "pan far", as opposed to "farz fourn", the oven-baked far traditionally prepared with prunes. Yet the result does not completely resemble either: it is a slightly thick crêpe batter, cooked like an omelette, with a texture reminiscent of far Breton. Cooking it in several batches in a pan that is not too wide — cast iron if possible, to heat thoroughly right to the edges — is an art in its own right: the first side must be browned gradually without letting it burn, before flipping the thick galette to brown the other side.
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Farz pitilig remains little known, even in Bretagne: the food website Cuisine à l'Ouest reports only having heard of it in Nord-Finistère, and even then, confidentially. This discretion contrasts with the reception it receives every time it is served, particularly with children — to the point that its author imagines an improbable "chain of pitilig shops" to bring it out of the shadows. A variation also exists under the name of "farz buen": the batter is cooked for longer, then cut into dumplings that are soaked in lait ribot.
For many Bretons, farz pitilig remains above all associated with childhood memories: the afternoon snack prepared at grandmother's on a Wednesday afternoon, the improvised meal on a snow day with no school, the empty-fridge dinner or uninspired Sunday evening, the reward after helping in the grandparents' vegetable garden. It is enjoyed straight from the pan, piping hot, without waiting — and without worrying too much about the butter overflowing.
Appearance
A large, thick crêpe, golden brown on both sides, around one centimetre thick, cooked and served individually rather than stacked.
Taste
Sweet and buttery, with the flavour of butter browned during cooking; can be customised with sugar, jam (wild blackberry in particular), salted butter caramel, honey, cocoa or cinnamon.
Texture
Melt-in-the-mouth and soft inside like a far, seared and lightly crisp on the surface like a well-browned omelette.
one ladle of batter per batch, to a thickness of about one centimetre.
brown the other side for a few dozen seconds over a low heat, then enjoy straight away, batch after batch.
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Farz pitilig is eaten hot, straight from the pan, dusted with granulated sugar — which crunches under the teeth — or coated with wild blackberry jam, salted butter caramel or local honey. The batter is easily customised before cooking, with apple pieces, chocolate chips or raisins plumped in rum.
No producer is listed for this product yet.