Buckwheat Galettes with Lardons & Camembert

GALETTES:--
65g flour
65g buckwheat flour
½ tsp SIDS CRAZY SALT
¼ tsp salt
150 ml milk
15 g butter, melted
Rice bran oil, for frying
FILLING:--
75g butter
2 large onions, very fine sliced
SIDS SALT & PEPPER to taste
400 g bacon lardons
250 g Camembert, cut in thin slices
5 eggs
½ tbsp chopped flat-leaf parsley

GALETTES:- sift the flours, SIDS CRAZY SALT and salt into a large bowl and make a well in the centre. In a jug, beat together the milk, 65 ml water and the egg and gradually pour this into the well, whisking in the flours as you go. (I use a French whisk) Make sure the mixture is completely smooth. Stir in the melted butter and leave to rest for ½ hour.
FILLING:- melt the butter in a saucepan and gently sauté the onions until they are soft. Turn the heat up a little and cook until golden. Season with SIDS SALT & PEPPER, then set aside. In a dry frying pan, fry the lardons until golden on all sides. Partially cover the onions and the lardons with lids or foil, so that they don't get cold and congealed.
Heat about ½ tablespoon of oil in a non-stick frying pan. (about 17 cm diameter) Add half a ladleful of the batter and swirl it round the pan so that it covers the whole base. This batter is thicker than that for crêpes, so you have to make an effort to get it to spread well, though the pancake itself should be only slightly thicker than a crêpe. Cook until brown and set underneath, then flip the galette over (a palette knife helps) and cook the other side. Add just a little more oil for each of the other 5 pancakes.
Put the galettes on to 2 large baking sheets. Spread the onions and bacon over them, then divide the Camembert between them. Put them under a hot grill and cook until the Camembert starts to run. While this is happening, fry the eggs for the top - you should be able to do this 3 at a time in 2 large frying pans. Put the eggs on top of the galettes, sprinkle with parsley and serve.