It was more flavorful this time, too, when less oil saturated. Although it having cheese maybe gave an unfair advantage.
I got eggs the last trip, too, to have them on top, but might see what just one egg does in the batter.
Love how filling these are. I keep dishing way more than I can eat.
So about 3/2 water/flour by weight, splash of olive oil, little salt, some rosemary, chives, and thyme from the garden. Hot skillet on the stovetop.
@AspiringLuddite By weight, huh? Science!
How was it? I'll be right over to sample.
Well ... more or less. I weighed it out 2-1, but it was too thin, so I added more gram flour.
And it was pretty tasty;-)
Medievalists and Medieval-adjacent. Sort-of.