Pancakes with cheese and bacon
Description
Such fragrant pancakes with bacon and cheese can be served warm, or sliced into thirds to make colorful canapés with cherry tomatoes and fresh herbs. Either way—they’re delicious! So make several portions at once so there’s enough for everyone to go back for more. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use smoked, salted, or fresh bacon. In the latter case, fry it in a skillet for 1–2 minutes.
- 2
Step 2
Prepare a deep container: a bowl or a salad bowl. Crack the chicken eggs into it and add salt. If you like, you can add a little all-purpose seasoning.
- 3
Step 3
Pour in milk of any fat content and whisk everything with a whisk or fork for 2–3 minutes.
- 4
Step 4
Add top-grade wheat flour a little at a time and mix it into the liquid base with circular motions. Do not beat the mixture, or lumps will form in the batter.
- 5
Step 5
Pour in odorless vegetable oil and mix. Leave the dough at room temperature for 15 minutes for gluten activation.
- 6
Step 6
Heat the skillet and grease it with vegetable oil the first time. Pour in part of the batter and spread it into a round. Cook the pancake over medium heat for 1–2 minutes.
- 7
Step 7
Flip with a silicone spatula and bake for 1 more minute.
- 8
Step 8
In the same way, prepare the remaining pancakes, stacking them on a plate or serving dish.
- 9
Step 9
Grate the hard cheese on a fine-holed grater or cut it into small cubes.
- 10
Step 10
Place 1 tablespoon of grated cheese along the edge of a warm crepe and roll it into a small roll, tucking the edges inside.
- 11
Step 11
Wrap the pancake roll with a strip of bacon. You can use salted or lightly smoked kinds.
- 12
Step 12
Wrap the other cheese-stuffed pancakes in bacon in exactly the same way.
- 13
Step 13
Serve the cheese-and-bacon crêpes warm. Enjoy your meal!