This recipe comes from Salers, a town famous for its cheese.
Salers cheese is similar to Cantal but made only from the milk of
cows grazing in the mountains during summer.
Ingredients
For the batter:
90g buckwheat flour
90g plain flour
½ tsp salt
6g fast-action dried yeast
1 large egg
325ml full-fat milk
225ml warm water
Rapeseed oil, for frying
For the filling:
4 large flat mushrooms, sliced
Olive oil, a drizzle
2–3 tsp butter
4 eggs
150–200g Cantal, Comté, or Gruyère cheese, grated
Freshly ground black pepper
Fresh parsley, chopped, for garnish
Fresh salad or wilted spinach, to serve
Method
Make the batter:
Mix the buckwheat flour, plain flour, salt, and yeast in a bowl.
Mix it into the flour.
Gradually whisk in the milk and warm water until smooth.
Cover and leave in a warm place for about 1 hour until frothy and slightly sweet-smelling.
Prepare the filling:
Fry the mushrooms in olive oil and butter until soft. Set aside.
Cook the pancakes:
Preheat the oven to its lowest setting.
Heat a 26–28cm non-stick frying pan and lightly grease with rapeseed oil.
Stir the batter and pour enough to cover the pan’s base. Cook on medium-high heat for 2–3 minutes until golden brown. Flip carefully.
Add egg and cheese:
Break an egg into the center of the pancake and sprinkle with a quarter of the cheese.
Cook until the egg white sets. Fold the edges of the pancake into a square, leaving the center open.
Add a quarter of the mushrooms on top.
Keep warm and serve:
Place the pancake on a baking sheet in the oven to keep warm while cooking the rest.
Season with pepper and sprinkle with parsley.
Serve with fresh salad or wilted spinach.