On 12th December 2014, This was Dinner…
Basically a bacon and onion pancake, this recipe can be found in a book called Roast Figs, Sugar Snow: Winter Food to Warm the Soul by Diana Henry. And warm the soul it did. My pancakes will forever be made using half buckwheat flour in future. You can find a version of the recipe here.
This type of crêpe, originated in the Brittany region of France.
- Finely chop a couple of onions
- Melt some butter
- Grate some gruyère cheese
- Soft equal amounts of buckwheat & plain flour into a bowl
- Chop some bacon
- Beat together milk, water & eggs
- Get eggs, salt, double cream, oil & seasoning ready
Make a well in the flours and gradually add the egg mixture, whisking as you go. Stir in the melted butter and leave to rest.
Melt some butter in a pan and add the onions, cook very gently for about 20 minutes. Add cream, season and set to one side.
Fry the bacon pieces to your liking and remove and set aside.
In another pan, heat a little oil and add a ladleful of the pancake mixture, swirl around and cook until set then flip and cook the other side.
In the bacon pan, add a little more oil and fry eggs.
Serve the pancakes with the onion and bacon mixture, a sprinkling of the cheese and the fried egg.