Entree: France – Auvergne – Bourriol (A rustic Auvergne buckwheat pancake cooked thick like a crepe and traditionally served savory with cheese and lardons)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 40 min

Total 50 min

Ingredients

- 2 cups (240 g) buckwheat flour
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, approx. 50 g each
- 1 1/4 cups (300 ml) whole milk
- 1/2 cup (120 ml) water
- 1 tsp (5 g) fine sea salt
- 1/4 tsp (1 g) freshly ground black pepper
- 6 oz (170 g) lardons or smoked bacon, chopped
- 6 oz (170 g) Cantal cheese or Tomme d'Auvergne, coarsely grated
- 3 tbsp (45 g) unsalted butter, plus more for frying
- 2 tbsp (30 ml) neutral oil (sunflower or vegetable)
- 2 tbsp (8 g) chopped fresh parsley (optional)

Instructions

1. In a large bowl whisk together buckwheat flour, all-purpose flour, salt, and pepper.
2. Beat the eggs lightly in a separate bowl, then whisk into the flour mixture along with milk and water until a smooth batter forms; let rest at room temperature 30–45 minutes.
3. While batter rests, heat a skillet over medium heat and fry the lardons or bacon until crisp; transfer to a paper towel-lined plate and reserve the rendered fat.
4. In the same skillet add 1 tbsp butter and 1 tbsp oil, briefly sauté any remaining small crisp bits, then set bacon aside.
5. Heat a 10–12 inch (25–30 cm) heavy skillet or crepe pan over medium; brush with melted butter and a little oil to prevent burning.
6. Pour about 1/3 to 1/2 cup (80–120 ml) batter into the pan and quickly tilt to spread into a thick, round pancake about 6–8 inches (15–20 cm) across; adjust volume for desired thickness.
7. Cook the bourriol 3–4 minutes until edges set and underside is golden, then flip and cook 2–3 minutes more until cooked through and lightly browned.
8. Immediately sprinkle grated Cantal evenly over the hot side, top with a portion of crisp lardons, fold or leave open, and cover briefly (30–60 seconds) so the cheese melts.
9. Repeat with remaining batter, adding butter/oil as needed. Serve each bourriol hot, garnished with chopped parsley and the remaining lardons.
10. Optional: accompany with a green salad or cornichons for a classic Auvergne contrast.