Le Kouign Bigouden Pancake Breton de la ‘Queen Isabelle de Quimper


The Kouign Bigouden (Brittany pancake) by the ‘Queen’ Isabelle de Quimper

When it’s time for a snack or a gourmet breakfast, this delicious recipe will delight you. Rather less sweet than normal, it’s just as good as a base for Kerbeleg’s pesto. This recipe is a slightly ‘lighter’ version of Kouign Bigouden, a delicious Breton speciality from Douarnenez in Finistère. Here’s the recipe for making this Breton delicacy at home:


For 12 Kouigns

  • 500 grams T65 flour
    (or buckwheat flour)
  • 3 eggs
  • 1 sachet dry baker’s yeast
  • 1/2 l milk
  • 150 g sugar
  • 1 sachet vanilla sugar or a little vanilla flavouring
  • Salt


  • Replace the vanilla with a little rum or orange blossom water


  1. In a large bowl, mix the dry baker’s yeast with a little warm milk. Leave to stand for around 10 minutes until the mixture becomes frothy.
  2. In another bowl, beat the eggs with the sugar and vanilla sugar (or vanilla flavouring) until the mixture is smooth.
  3. Sift the flour into a bowl and add a pinch of salt.
  4. Make a well in the centre of the flour and gradually pour in the yeast-milk mixture and the egg-sugar mixture. Mix gently until you have a smooth dough. Be careful, if you pour too quickly, lumps may appear.
  5. Leave to rest for a few hours, just long enough for the yeast to work and for small bubbles to form (the length of time depends on the ambient temperature in your kitchen).
  6. Preheat your Billig (crêpe pan) to 200°C and spread with a little butter.
  7. Ladle out portions of dough, which will flatten and brown quickly.
  8. Serve immediately and sprinkle with sugar or salted butter caramel cream.

Published on: 23 March 2024  -  Filed under: Recipes from our hosts