Cheese and mushroom buckwheat pancakes

Cheese and mushroom buckwheat pancakes

This recipe comes from the town of Salers, famous for its cheese. Salers cheese is similar to Cantal but is made only from the milk of the cows grazing on its mountain pastures in the summer. The town itself is extraordinary. No part of France is really that secret, but when I arrived in Salers on a sunny morning it felt like I’d just landed somewhere in Ruritania. For lunch, we all ordered these hearty, yeasted pancakes.


For the batter

For the filling

  • 4 large flat mushrooms, wiped and sliced
  • drizzle olive oil
  • 2–3 tsp butter
  • 4 free-range eggs
  • 150–200g/5½–7oz Cantal, Comté or Gruyère cheese, finely grated
  • freshly ground black pepper
  • fresh flatleaf parsley sprigs, roughly chopped, to garnish
  • fresh green salad or wilted spinach, to serve