Piedmontese Pancakes (Piedmont)

Ingredients:

All-purpose flour- 1 1/4 cups

Salt

Eggs- 3

Milk- 1 1/4 cups

Melted butter- 2 tsp

Brandy- 4 tsp

Salted anchovies- 6

Butter- 6 tbsp

White truffle, diced (optional)- 1

Make a smooth batter with the flour, a pinch of salt, the eggs and milk. Stir in the melted butter and brandy, and leave to rest for 30 minutes.

Bone the anchovies and wash the fillets in cold water to rid them of some of their salt. Let them dissolve to a paste in 4 tbsps of butter over low heat. Stir in the truffle, if used, remove the pan from the heat and leave to cool.

Heat just enough of the remaining butter in a small frying pan to grease the bottom. Pour 2 to 3 tbsps of the batter or enough to cover the bottom of the pan thinly. Turn and twist the pan to spread the butter evenly over the entire surface. Fry over a moderate heat until the pancake is set and golden brown underneath, and can be shaken free in the pan. Turn and as soon as it puffs up in the pan, remove it-- this side should not be brown at all. Turn the pan upside down and gently drop the pancake onto paper towels. Keep hot in a warm oven. Repeat this process until all of the batter is used up.

When all the pancakes are made, spread each one with a little of the anchovy and truffle butter. Quickly roll up the pancakes and arrange them side by side in a well-buttered fireproof dish. Dot with the remaining butter and glaze in a very hot oven (475F)

Serves 6.