The pebble ou tourtous are pancakes or thick pancakes made from buckwheat flour or "buckwheat".
They replaced bread in the lower Limousin and in certain regions of Auvergne and Cantal, making more delectable a simple fricassee of onions, stews or sauces. During the work in the fields, they were soaked in water cut milk. They are also known as pebble in the upper Limousin and " bourriols "In Cantal," pumps ", etc. In Limoges it is customary to say “boun galetous and bounas favas… .. Garissen toutas las malaudias”.
From the poor man's food, these pancakes today have acquired their letters of nobility and are eaten as an aperitif spread with grattons (Limousin parsley crickets), rolled and cut into sections.

Level of difficulty: easy
Preparation time : 10 min
Rest time : 1 30 h min
Cooking time : 10 min
Total time : 20 min + 1 h 30 min (rest)
yield: 6 people
250 g (2 cups) buckwheat flour
125 g (1 cup) wheat flour or wheat flour
1 l (1 US quart) of lukewarm water
2 tablespoons of baker's yeast
Garnish :
your choice: goose or duck rillettes, scratchings, etc.


  • In a bowl, combine the flour, salt and part of the lukewarm water with a wooden spatula.
  • Add the yeast to the mixture.
  • Leave to stand for 1 hour 30 minutes.
  • Dissolve again with the remaining lukewarm water.
  • Heat the cast iron platter and brush with egg yolk.
  • Place a ladle of dough.
  • Cook for about 2 minutes per side. 
  • Laisser refroidir.
  • Use with the garnish of your choice.
  • Serve and enjoy!

Quote about cooking:

« Recipes don't work unless you use your heart! "

Dylan jones