Taillé aux greubons

Instructions

1. Fry the 150 g of bacon over medium heat in a dry pan for 8 to 10 minutes, until the fat melts and the pieces turn golden and crispy.
2. Drain the greubons on paper towel and keep the cooking fat in a bowl.
3. In a mixing bowl, combine the cornmeal, wheat flour and salt, then make a well in the centre.
4. In another container, beat the eggs with the milk and water, then gradually pour this into the well while whisking to obtain a smooth, supple batter.
5. Add half of the greubons and the nutmeg and mix quickly.
6. Heat a large non-stick pan with a little bacon fat and the butter, then pour in the batter to form a layer about 1.5 cm thick.
7. Cook for 6 to 8 minutes over medium-low heat until the underside is well browned, then carefully flip the taillé using a plate or a wide spatula.
8. Finish cooking for 5 minutes on the other side, then scatter the remaining greubons and the Gruyère if using over the top, and serve straight away with the compote.