Buckwheat crepe batter
2 to 3 slices of cured pork shoulder
3 tomatoes
1 onion
50 g grated emmental
1 garlic clove
salt
pepper
sugar

Mince the onions and dice the pork shoulder. Melt the butter in a frying pan. Sweat the onion along with the diced pork for a few minutes. Crush the tomatoes that were peeled and seeded beforehand. Place them in a saucepan with crushed garlic. Add salt, pepper and a touch of sugar. Cook on medium heat for about 15 minutes. Meanwhile, cook the buckwheat pancakes on both sides. About 2 pancakes per serving. Heat the pancakes one after another. Begin by pouring a bit of crushed tomatoes and spread all over the pancake. Add the cooked mixture of onion and diced pork shoulder. Sprinkle with grated cheese and fold the pancake both sides then the 2 others. Repeat the operation with the other pancakes and serve hot.