Cheese pancakes au gratin

Name: Cheese pancakes au gratin
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; 7-10 Tbsp Pepper; 3-4 Stem(s) Parsley; 200 g clotted cream; 3 TABLESPOONS clarified butter; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
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
7-10 Tbsp Pepper
3-4 Stem(s) Parsley
200 g clotted cream
3 TABLESPOONS clarified butter
7-10 Tbsp Grease

Directions

1
Finely grate the cheese. Whisk 3 eggs and wine. Add flour, baking powder and 1⁄3 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 the parsley, shake dry and chop the leaves. Mix sour cream, 2 eggs, garlic, parsley and remaining cheese.
3
Season with salt and pepper.
4
Heat clarified butter in portions in a coated pan. Bake 6 thin pancakes from the dough one after the other. Roll up the pancakes and cut into 1-2 cm wide rolls. Place them with the cut side down in four smaller ovenproof, greased moulds or in a large mould.
5
Pour the cast iron evenly over the top and bake in the preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for 15-20 minutes. Serve immediately.