Farinette I

• 4 eggs
• 12 g (½ oz) dried yeast
• 280

Put the eggs, yeast, wine, water, flours, salt and pepper into a liquidizer and blend until a smooth batter is obtained. Check seasoning. Pour into a bowl, cover and leave for at least 2 hours, or overnight. Heat the fat in a large non-stick pan over a high heat until it begins to sizzle. Pour in the batter and continue to cook briskly for 3 or 4 minutes, then turn the heat down to low. When th