Cholermüs Swiss Pancake Food

SWISS POTATO PANCAKE

Swiss Potato Pancake image

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

Ingredients

2 tablespoons butter, divided
2 tablespoons canola oil, divided
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 teaspoon salt, divided
1/4 teaspoon pepper, divided
1-1/2 cups shredded Gruyere or Swiss cheese
Minced fresh parsley

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 PANCAKES

Swiss Pancakes image

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

Ingredients

4 eggs
1/2 teaspoon salt
2 cups milk
1/2 teaspoon vanilla extract (my addition)
3/4 cup unbleached flour
1 tablespoon sugar
1 tablespoon oil (vegetable, corn, etc.)
strawberry
peach
applesauce
stewed pear
cream cheese
nutella
blackberry, sauce
jam
jelly
powdered sugar
toasted almond (walnuts and pecans are good, too!)
maple syrup

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.

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Place of origin. Switzerland. Cookbook: Cholermus. Cholermues or Cholermüs is a traditional dish from the Canton of Obwalden in Central Switzerland. It is a kind of pancake, or "shredded, fried crepe", that is typically eaten for supper. This preparation should not be confused with Hollermus or Holdermus, which is an elderberry mash.
From en.wikipedia.org
Course Supper Breakfast
Type Pancake
Place of origin Switzerland
Alternative names Swiss Pancake

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Cholermues or Cholermüs is a traditional dish from the Canton of Obwalden in Central Switzerland.It is a kind of pancake, or "shredded, fried crepe", that is typically eaten for supper.. This preparation should not be confused with Hollermus or Holdermus, which is an elderberry mash. See also. List of pancakes food portal References
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