Preparation
Mix the buckwheat and wheat flours, eggs, milk, water, and a pinch of salt until smooth. Let the batter rest for 30 min.
Melt 40 g of the butter and allow it to cool. Cut the Gruyère AOP into thin slices. Stir the melted butter into the batter.
Cut the bacon slices in half and fry them in a pan without added fat. Remove and drain on paper towels.
Wipe the pan clean, melt some of the remaining butter in it, then pour in ⅛ of the batter, swirling the pan slightly to distribute it evenly.
Cook the pancake over medium heat for 2–3 min until golden, then flip. Arrange some bacon and Gruyère AOP slices on top.
Cover the pan and let the cheese melt for about 3 min.
Fold the edges of the pancake (about 3 cm) over the filling. Keep warm in a preheated oven at 50°C if necessary.
Wash, dry, and chop the parsley. Sprinkle over the pancakes before serving.
Tips !
- Delicious served with lingonberry compote.
Recipe and image sourced from: www.gruyere.com
For 4 people
Preparation : 30 min
Cooking : 5 min
Ingredients and products
- 250 g Gruyère AOP
- 125 g buckwheat flour
- 125 g wheat flour (type 550)
- 2 eggs
- 250 ml milk
- 250 ml water
- 80 g butter
- 250 g thin bacon slices
- ½ bunch flat-leaf parsley
- salt
