Chäs-Chuttle

Name: Chäs-Chuttle
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 150 g Gruyère cheese (piece); 5 Eggs (Gr. M); 200 ml dry white wine; 125 g Flour; 1 knife tip Baking Powder; 2 Garlic cloves; 7-10 Tbsp salt, pepper; 3-4 Stem(s) Parsley; 200 g clotted cream; 3 TABLESPOONS clarified butter; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

150 g Gruyère cheese (piece)
5 Eggs (Gr. M)
200 ml dry white wine
125 g Flour
1 knife tip Baking Powder
2 Garlic cloves
7-10 Tbsp salt, pepper
3-4 Stem(s) Parsley
200 g clotted cream
3 TABLESPOONS clarified butter
7-10 Tbsp Grease

Directions

1
Finely grate the cheese. Mix 3 eggs with the whisks of the mixer. Stir in wine. Sift flour and baking powder onto the egg mixture and stir in. 1⁄3 Stir in cheese. Let the dough swell for about 30 minutes.
2
For the glaze, peel and chop the garlic, sprinkle with a little salt and crush finely with a fork. Wash parsley, shake dry, chop the leaves. Mix sour cream, 2 eggs, garlic, parsley and the rest cheese.
3
Season with salt and pepper.
4
Heat the clarified butter in portions in a pan (approx. 24 cm Ø). From the dough in it.
5
Bake 6 pancakes until golden brown. Then roll them up and cut them into 1 cm wide rolls.
6
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Place pancake rolls with the cut side down in four small ovenproof, greased moulds or one large mould.
7
Spread the cast iron evenly over it. Bake in a hot oven for 15-20 minutes and serve immediately.