for 4 people

Batter

160 g	light spelt flour
1 tsp	salt
3 dl	milk water (1/2 milk, 1/2 water)
2	fresh eggs
1 ½ tbsp	olive oil

Bacon

110 g

bacon strips

Crêpes

	oil for frying
400 g	raclette cheese, coarsely grated
300 g	gherkins, drained, sliced
3	red onions, cut into thin rings
a little	hot paprika

How it's done

Batter

Mix the flour and salt in a bowl, create a well in the middle. Combine the milky water, eggs and oil, gradually pour into the well while whisking, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.

Bacon

Without adding any oil, fry the bacon in batches in a non-stick frying pan until crispy. Remove, drain on paper towels, set aside. Wipe away the cooking fat.

Crêpes

Preheat the oven to 60 °C, warm the platter and plates. Heat a dash of oil in the same pan. Pour enough batter into the frying pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe. Top with a little cheese, gherkins and onions, cook until the cheese has melted. Top the crêpe with a little bacon, fold the crêpe and keep it warm. Using the remaining batter and ingredients, cook 5 more crêpes, add the toppings and keep warm.

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