- 500 g buckwheat flour (farine de sarrasin)
- 1⁄2 l water
- 200 g fat smoked bacon
1. Boil the water with salt. Stir in the flour and let it run in, then boil it down on the hotplate to a stiff mass. Fry the diced bacon in the pan.
2. Dip a tablespoon in hot water and cut off the dumplings from the dough. Put them on a preheated plate and pour the bacon and some lightly salted milk over them.