Pancetta and asparagus galettes

Batter

• 140 g buckwheat groats
• 2 tsp salt
• 140 g full cream milk
• 140 g beer (lager - see Tips)
• 2 eggs

Filling

• 120 g Gruyère cheese, cut into pieces (2 cm)
• 20 g olive oil, plus extra for frying
• 115 g pancetta, cut into pieces (2 cm)
• 1 eschalot
• 220 g asparagus, trimmed and cut into thin slices
• 6 eggs
• 1 pinch ground black pepper