Cheese pancakes au gratin

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
3 2
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. 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. 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. 3

    Season with salt and pepper.

  4. 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. 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.

Nutrition Facts

KCAL
530 kcal
CARBS
25 g
FATS
31 g
PROTEINS
28 g