Fondue Pancake
The Fondue Pancake was born from the encounter between Swiss cheese fondue and classic pancakes. Cheese fondue originally comes from the Swiss Alps region, where local farmers turned leftover cheese and bread into a warm, melted mixture to have a nutritious meal during the cold winter months. This modern version uniquely combines the flavors of creamy cheese fondue with light pancakes, offering a truly special and mouthwatering dish that is perfect for friendly gatherings or an intimate dinner.
Ingredients for this recipe
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Preparation Steps
1
For the pancake batter, whisk together the flour, egg, milk, a pinch of salt, and the melted butter until smooth.
2
Let the batter rest for 15 minutes to allow the flour to fully absorb the moisture.
3
In a skillet over medium heat, melt a small amount of butter. Cook the pancakes for 1-2 minutes on each side, until golden brown.
4
To prepare the fondue, rub the bottom of a saucepan with a clove of garlic, then pour in the white wine and warm it over medium heat.
5
Grate the Gruyère and Emmental cheese, then gradually add it to the warm wine, stirring constantly until completely melted and smooth.
6
In a small bowl, mix the cornstarch with a little water to form a slurry. Add the slurry to the fondue mixture to thicken it.
7
Season the fondue with a pinch of nutmeg, black pepper, and salt to taste.
8
Serve the cooked pancakes with the hot cheese fondue for dipping, or fill the pancakes with the fondue and roll them up.
