Herb pancake with Emmentaler AOP

  • 40 minutes
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Ingredients for 4 Portions

125 g Emmentaler AOP
1 bunch mixed herbs, e.g. parsley, marjoram, chive
150 g flour
¼ tsp salt
2.5 dl milk
6 eggs
100 g diced ham
3 tbsp cooking butter

Star of the dish
Gotthelf Slow Food

Finely grate the Emmentaler AOP. Finely chop the herbs. Stir the flour, salt and milk together. Separate the eggs. Stir the egg yolk, ham and herbs into the flour mix. Beat the egg white with a pinch of salt until it is stiff and carfelly fold it into the mixture. Prepare the pancake in two portions, either one after the other or in two pans at the same time. Heat a large spoonful of cooking butter in a frying pan. Pour in half of the mix and leave to cook over a medium heat for about 10 minutes. Turn the pancake with the help of a lid or a plate, add the remaining butter and finish cooking in about 5 minutes.

Tear the pancake into smallish pieces with two forks or a wooden spatula and serve with a salad.

«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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