A baked Breton dessert of thick crêpe-like batter, traditionally with prunes — a texture between cake and flan.

Does a far need prunes?

No — a far nature, plain with no fruit, is just as traditional. Prunes (ideally pruneaux d’Agen) remain the classic.

It is meant to be. This is not a sponge but a baked flan — dense, creamy and smooth when cut. Lightness is not the goal.

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Brittany

Far breton

Name: Far breton
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: French
Ingredients: 250 g pitted prunes; 4 eggs; 150 g sugar; 250 g plain flour; 1 l milk; vanilla, a pinch of salt, butter for the dish

Far breton is a dense baked Breton custard with prunes — somewhere between a cake and a flan.

Prep: 15 min
Cook: 45 min
Total: 60 min
Servings: 8
Difficulty: Easy

The simplest, most Breton dessert: a batter like crêpes but thicker, baked with prunes. It is even better the next day.

Method

01
Soak the prunes for 20 minutes in hot tea or water (a spoon of rum is welcome).
02
Whisk the eggs with the sugar, beat in the flour and add the milk with vanilla little by little to a smooth, thin batter.
03
Butter a dish, scatter the drained prunes and pour over the batter. Bake at 180 °C for 45 minutes, until browned and set.

Tip

Far is best warm or the next day — that is when it is dense and creamy.

Frequently asked

What is far breton?: A baked Breton dessert of thick crêpe-like batter, traditionally with prunes — a texture between cake and flan.
Does a far need prunes?: No — a far nature, plain with no fruit, is just as traditional. Prunes (ideally pruneaux d’Agen) remain the classic.
Why is far so dense?: It is meant to be. This is not a sponge but a baked flan — dense, creamy and smooth when cut. Lightness is not the goal.

Rather taste than cook?

We cook galettes and crêpes and pour cider every day at Fresh Market.

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