PREPARATION
- Break the eggs, one by one, into a bowl with the self-rising flour and mix with a whisk.
- Gradually add the milk until a smooth, pourable batter is formed.
- Coarsely chop the chervil and parsley and mix into the batter along with the grated cheese.
- Melt a knob of butter in a frying pan and fry three slices of bacon until crispy on both sides. Pour a spoonful of batter over the bacon.
- Tilt the pan until the batter is evenly spread in the pan and fry until the batter appears dry. Flip the pancake and fry the other side.
- Carefully slide the pancake out of the pan and garnish with a few cherry tomatoes, a few pieces of mozzarella and some rocket.
- Finish with some spicy sauce, fried onions and pepper.
