Ingredients
For 8 pancakes
- 8 oz. (250g) Gruyère AOP
- 1/2 cup (125g) buckwheat flour
- 1/2 cup (125g) all-purpose flour
- 2 eggs
- 1 cup (250ml) milk
- 250ml water
- salt
- 5 Tbsp (80g) butter
- 8 oz (250g) bacon, thinly sliced
- ½ bunch flat-leaf parsley
Preparation
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Beat the flours, eggs, milk, water and a pinch of salt together to make a smooth batter. Leave this to rest for 30 minutes. Melt half the butter and leave to cool. Thinly slice the Gruyère AOP.
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Combine the melted butter with the batter. Cut the slices of bacon in half and dry fry them. Remove from the heat and pat dry with a paper towel. Wipe the frying pan clean and melt some of the remaining butter. Add ⅛ of the batter and swirl it around the base of the pan.
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Cook each pancake for 2-3 minutes on a medium heat until golden, and then flip. Put a few slices of bacon and Gruyère AOP on top and cover the frying pan for about 3 minutes to melt the cheese. Fold approximately an inch (3cm) of the edge of the pancake over the filling and keep them warm, if necessary, in a preheated oven at 125°F (50°C). Rinse, dry and chop the parsley and use this to garnish the pancakes.
Bon
Appétit
Appétit
