120g plain flour, 2 eggs, 210ml milk, 90ml water, 1 tbsp vegetable oil, butter, asparagus, pancetta, gruyere, basil oil.
Pancetta and asparagus are lovely together; salty and rich, which in combination with the gooey gruyere is heavenly!
1) Mix the flour with a pinch of salt in a large bowl, make a well in the centre and crack in the eggs.
2) Measure 90ml water in a pyrex jug, then top it up to 300ml with milk.
Beat the eggs into the flour with a wooden spoon and gradually beat in the milk and water mixture until smooth.
3) Stir in the vegetable oil and leave to rest for at least 30 minutes but preferably an hour.
4) Drizzle the asparagus with a little basil oil, sprinkle with salt, stir in the pancetta and grill for 5 minutes.
5) Heat a non-stick frying pan until very hot, then add a small knob of butter. Pour in one ladle of batter, quickly turning the pan off the heat to coat the base evenly with the batter. Return to the hob and cook for about one minute, until the base is lightly browned. I like to use a spatula or palette knife to just loosen the edges of the pancake - once the air gets under it you will find it does not stick to the pan but slide about which helps it to flip!
5) Flip over the pancake (if you have a clumsy wrist, slide the pancake onto a plate, then tip the pan over the plate and turn it upside down. No one will ever know!
6) Once the pancake has cooked on both sides, serve with the gruyere, asparagus and pancetta.