Cholermüs Swiss Pancake Recipes
SWISS PANCAKES
I lay no claim to the authenticity of this recipe. This recipe has been in my husband's family for years (hubby's grandparents were from Switzerland.) When my in-laws prepare these, the pancakes are folded up without any filling but I take it a step further and add all sorts of goodies, depending on the season (read my suggestions below). If you are limiting your cholesterol intake, do not substitute more than half of the eggs with an egg substitute. This yields something identical in taste to French crepes, except these pancakes are larger and thicker.
Provided by COOKGIRl
Categories Breakfast
Time 13m
Yield 12 pancakes
Number Of Ingredients 19
Steps:
- Pour all batter ingredients into a blender and blend for 1 minute or until the batter is smooth, stopping blender and scraping down sides if necessary. (Alternately, you can blend all ingredients using a mixer or hand held immersion blender.).
- For best results, refrigerate batter for at least 30 minutes before cooking.
- Lightly grease a non-stick pan with sloped edges. Heat pan to medium. Pour into the pan approximately a scant 1/3 cup of batter and swirl the batter to distribute evenly. Cook for about 2 minutes or until the top of the pancake starts to form little bubbles and the bottom of the pancake is light brown with "specks".
- Flip the pancake over carefully and continue to cook for another 45 seconds to 1 minute. Be careful not to overcook.
- Carefully remove pancake to warming dish and continue cooking the pancakes as in Step #3. Grease pan lightly as needed.
- For filling: you can leave the pancakes plain as my inlaws do or we like to add strawberries cut up and mixed in with some cream cheese; the top garnished with toasted slivered almonds. I've also used homemade applesauce and fresh peaches, too. Use your imagination for pancake fillings. Roll up, bringing both sides of pancake to center.
- Serve warmed maple syrup (or warmed jam or jelly) on side if desired. Sprinkle top of pancake with powdered sugar for presentation.
SWISS POTATO PANCAKE
This is the classic Swiss mountain dish called Rosti. The big potato pancake is cut into wedges and usually served with bratwurst, but I have also prepared this cheese potato dish as a meatless main course. We love the nutty flavor that the Gruyere cheese provides.-Sue A. Jurack
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, melt 1 tablespoon butter with 1 tablespoon oil over medium-high heat. Spread half of the potatoes in an even layer in skillet. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Sprinkle with cheese, then top with remaining potatoes. Season with remaining salt and pepper. Press mixture gently into skillet. Cook for about 7 minutes or until bottom is browned. , Remove from the heat. Loosen pancake from sides of skillet. Invert pancake onto a plate. Return skillet to heat and heat remaining butter and oil. Slide potato pancake brown side up into skillet. Cook about 7 minutes longer or until bottom is browned and cheese is melted. Slide onto a plate. Sprinkle with parsley and cut into wedges.
Nutrition Facts :
SWISS CHEESE POTATO PANCAKES
Years ago, when I was searching for just the right thing to perk up a meal, my neighbor suggested these pancakes. They did the trick! Golden brown, crisp and cheesy, they make a deliciously different dish anytime of day.
Provided by Allrecipes Member
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- In a mixing bowl, beat cream cheese until smooth. Add eggs, one at a time, beating well after each addition. Add flour; mix well. Stir in potatoes, Swiss cheese, onion, salt, pepper and cayenne pepper. In a large skillet, heat butter and oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden and crisp, about 5 minutes on each side. Drain on paper towels.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 16.2 g, Cholesterol 76.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 6.3 g, SaturatedFat 7.6 g, Sodium 159.9 mg, Sugar 1 g
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