Cholermüs Swiss Pancake Food
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 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.
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CHOLERMUS - WIKIPEDIA
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 BreakfastType PancakePlace of origin SwitzerlandAlternative names Swiss Pancake
From en.wikipedia.org
Course Supper BreakfastType PancakePlace of origin SwitzerlandAlternative names Swiss Pancake
CHOLERMUS RECIPE: CHOLERMüS SWISS PANCAKES
When the batter is ready, lightly grease a nonstick pan with sloped edges and heat it over medium. Pour 1/3 cup of the cholermus batter in the pan and swirl it to distribute evenly. Cook it for about 2 minutes or until the top of the cholermus starts to form small bubbles and it bottom is light brown. At this time, flip the pancake carefully ...
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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. Property Value; dbo:abstract: Cholermues or Cholermüs is a traditional dish from the …
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Cholermüs is a traditional food from the Central Switzerland. It is a kind of pancake, or shredded fried crepe that people typically eat for dinner. These Swiss omelet-type pancakes are heavy on eggs and light on flour with a large size. People make cholermus with eggs, milk, flour, salt, and sometimes some cottage cheese. It is believed that cholermus was …
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ENWIK > 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. See also. List of pancakes food portal References
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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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They consist of eggs, milk, flour, salt, and sometimes a bit of cottage cheese. Cholermus pancakes are large in size, and it is believed that they were first prepared by herdsmen who used to tear them with forks, then brown the pieces in butter. It is recommended to fill them with fruit (apples, pears) or pair them with vegetables, ham, and ...
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