Gluten-free Bavarian speck with bacon

1. Mix the universal mix, eggs, water and about a quarter of a teaspoon of salt with a whisk or wooden spoon into a smooth dough. Let rest for 10 minutes (stir occasionally).
2. Let the water boil in a larger pot. Dip the plate in boiling water so that the dough does not stick to it. Take a spoonful of the dough and spread it over the entire surface of the plate in a thin layer. We also dip the knife in boiling water and cut thin slices of dough across the entire width of the board and put them in the boiling water. Stir, cook for 2 minutes and remove with a sieve into a bowl. Brush with oil and mix. Using this procedure, we will prepare the entire dough.
3. Bavarian skewers are served with fried bacon and onion. Cut the bacon into cubes and fry in a heated pan. When it releases a little fat, add diced onion and fry until golden. Sprinkle the skewers with fried bacon and onion directly on the plate. We can add a spoonful of sour cream. Finally, add salt to taste.

A good tip:
If there are specks left for the next day, we fry them in oil until golden. They can be served with an egg or sweet with cottage cheese and sugar. They are also suitable as a side dish to sauces and meat.

Good tip 2:
The recipe is simple and easy to remember. The ratio of water - flour - eggs is as follows; 100 ml - 100 g - 1 egg. So, if we need to prepare spečle from 500 g of flour, the ratio will be 500 g of flour - 500 ml of water - 5 eggs.