Ingredients
- 100g Italian type ‘00’ flour
- 100g buckwheat flour
- 380ml milk
- 1 egg
- 60g bacon rashers, chopped
- 60g grated Emmental
- 200g canned organic baby plum tomatoes
- 1 shallot
- Basil leaves
- 80g Auricchio Piccante, or other strong cheese
Directions
Step 1
Mix together the two types of flour, then add the milk, salt and egg. Rest for 30 minutes. Add the chopped bacon and grated Emmental to the batter.
Step 2
Separately, sauté the finely chopped shallot with the tomatoes to make a sauce. In an 18cm diameter frying pan, melt some butter (or oil) and pour in a ladleful of the batter; tip the pan to cover the base and make a thin pancake, and flip when the top is set and cook the other side. Continue until all the batter is used.
