• 100 minutes
  • Recipe iconmedium
  • Recipe icon
  • vegetarian

Ingredients for 4 Portions

200 g Emmentaler AOP
125 g flour
½ tsp salt
2.5 dl milk
4 eggs
Butter for frying
50 g walnuts
2 handfuls mixed herbs, e.g. parsley, chervil, chive, basil
350 g ricotta
Salt, pepper
Some grated lemon peel
500 g vine cherry tomatoes
1 tbsp olive oil

Star of the dish
Emmentaler AOP Organic Mild/Classic

Finely grate the Emmentaler AOP. Stir together the flour, salt, milk and 25 g cheese. Whisk the eggs and mix into the batter. Leave to stand for 30 minutes. Melt some butter in a large, coated frying pan and cook 8 pancakes one after the other.

Coarsely chop the walnuts. Finely chop the herbs and mix with the walnuts, ricotta and 125 g Emmentaler AOP. Season with salt, pepper and lemon peel. Spread the filling over each pancake, roll up and place in a gratin dish. Distribute the tomatoes on top, scatter the remaining cheese over it, and drizzle oil over the top. Brown in a 200 degree hot oven for about 25 minutes.

«Enjoy your meal»
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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