Another recipe from a reader, this time Chris Clarke who lives at Moustiers. Chris tells us
that oreillettes are semi-sweet pancakes and a speciality of the Carmargue region.

To make 18 , you will need:

15g yeast
3 tbspns warm milk
450g plain flour
½ tspn salt
1 tbspn sugar
4 eggs, beaten
Grated rind of 1 lemon
A few drops of vanilla essence
5 tbspns rum
Oil for shallow frying
Icing sugar for dusting

Cream the yeast with the warm milk. Sift flour and salt into large bowl. Stir in the sugar.

Make a well in the centre and add the yeast liquid, eggs, lemon rind, vanilla and rum. Beat to a smooth, soft dough. Leave covered in a warm place for about 2 hours or until well risen.

Knead briefly then break off egg-sized pieces and roll them lightly into rounds, about half the diameter of your frying pan. Leave in a warm place for a further 10 minutes or so.

Heat a little oil in the pan. Take each round in turn and, using the fingertips, stretch it thinly to fit the pan. Fry over a brisk heat until crisp and fluffy. Sprinkle with icing sugar and decorate with candied peel if desired.