Pancakes filled with Comte and nut sauce
Prepare the pancake batter. Melt the butter, let it cool down, add to the batter. Prepare the pancakes, put them aside.
Fondue : rub the inside of the fondue pan with a clove of garlic. Pour in the white wine and heat gently at a low temperature. When it starts bubbling and before it almost comes to the boil add the Comté cut in small cubes. Stir continuously until the cheese has completely melted to obtain a smooth texture. You can thicken it slightly with the cornmeal flour dissolved in water.
Filling : sauter the finely chopped onions in butter and the bacon slices in a little oil. In another frying pan gently fry the chopped mushrooms.
Chop up the parsley, and cut the nuts into large chunks. Spread one side of the pancake with the fondue, and sprinkle some filling over it. Roll up the pancakes turning them from both left and right, rather like you would do with an old script. Put them into a buttered oven dish, sprinkle with some of the grated cheese and bake in a hot oven for a few minutes until the cheese has melted.
Serve the pancakes hot, individually decorated with the walnut chunks and some finely cut lettuce leaves placed around them, with some vinegar sauce.
A typical winter dish to eat by the fireside.
For the pancake batter :
2,5 dl milk, 3 eggs, 100g (4oz) light flour, two pinches of salt, a pinch of sugar, 20g butter
For the fondue comtoise :
300g (12oz) light comté, 1 clove of garlic, 1 dl Jura white wine, cornmeal flour,
For the filling and finishing :
80g smoked bacon, 1 onion, 80g white button mushrooms (champignon de Paris), 1 cl oil, 30g butter, 80g Comté cheese, 50g shelled walnuts, half a lettuce (or some lettuce leaves), 20g parsley.
For the vinaigrette :
1 teaspoonful of French mustard, 2 cl vinegar, 5 cl walnut oil, salt, pepper.
Comte 18 months old