Ingredients
serves 4
- 1 ovenproof dish approx. 20x28 cm
- butter for the dish
batter:
- 125 g of flour such as a 50% mixture of white flour and spelt flour
- ¼ a tsp of salt
- 200 mL of milk
- 150 mL of water
- 2 eggs, whisked
- 30 g of cooled, liquid butter
- 200 g of raclette cheese, cut into strips
- 200 g of ham, cut into strips
- 6-8 dried tomatoes in oil, cut into strips
- 150 mL of single cream
- 150 mL of vegetable stock
- 1 tbs of chopped chives
- 1 tbs of thyme leaves
- salt
- pepper from a mill
- nutmeg
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
batter:
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1 For the batter: mix the flour and salt and make a hollow in the middle. Stir together the milk, eggs and water and pour into the hollow. Stir into a smooth batter. Cover and allow to stand for 30 mins. at room temperature, then mix in the butter.
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2 Without any additional fat, and using a non-stick pan, fry 8 pancakes from the batter.
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3 Fold the pancakes over twice. Layer the pancakes, cheese, ham and tomatoes alternately in the buttered gratin dish. Stir together the cream, stock, chives and thyme. Season and pour on to the pancakes.
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4 Gratinate for 15-20 mins. in the middle of the oven, preheated to 220°C.
Bon
Appétit
Appétit
