La Pascade

A farmhouse crêpe you’ve likely never heard of (but will definitely want to try)

One of the things I truly love about exploring rustic, regional French recipes is realizing just how timeless they are. Even today—when homemade meals and nostalgic comfort food are making a major comeback—these old-school dishes still feel fresh, like they were made for now. There’s something deeply satisfying about how they bridge the past and present, with every bite steeped in tradition, but tasting totally current.

Pascade is the perfect example. This thick, golden, puffed-up crêpe usually enjoyed for Easter may have farmhouse roots, but it feels right at home in a modern kitchen. It's fun, crowd-pleasing and endlessly adaptable—you can dress it up, switch up the fillings, or keep it simple. It’s one of those recipes that just begs for your personal touch.

And since Easter is just around the corner, what better time to share it with you!

French recipes for your Easter celebration…

• Oeufs Mimosa (French-style deviled eggs)

• Leeks with Dijon Shallots Vinaigrette

• Asparagus with Gribiche Sauce

• Lamb Navarin (Navarin d’Agneau)

• French Roast Chicken (Poulet Rôti)

• Lapin aux Pruneaux (Rabbit with prunes)

• Chicken and Mushroom Pie (Tourte)

• Classic French Gratin Dauphinois

• French Glazed Carrots (Carrottes vichy)

• Classic French Lemon Tart

• Reine de Saba Chocolate Cake

• French Strawberry Tart

So, what is a Pascade, exactly?

If a Dutch baby had a charming French country cousin, it would be the pascade. This rustic gem hails from Aveyron, a quiet, pastoral region in the heart of Southern France. Picture a hearty, herb-flecked pancake—thicker than a crêpe, lighter than a quiche, and packed with cozy, old-world flavor. Just like a Dutch baby, the Pascade is baked in a sizzling hot skillet which creates its big puff and golden-brown edges. You can then enjoy it on its own or filled with the ingredients of your choice.