Austrian cheese pancakes, Kasepfann-kuchen (kay-seh-fan-koo-khen) are light, tasty and filling. Serve them with grilled bacon and tomatoes for a delicious lunch, or on their own for a tasty between-meals snack.

4 oz. flour

½ teaspoon salt

4 eggs

12 fl. oz. double cream

3 tablespoons vegetable oil

4 oz. Gruyere cheese, grated

Sift the flour and salt into a medium-sized mixing bowl. Make a well in the centre of the flour mixture and break the eggs into it. Add

1 tablespoon of the cream and stir the eggs and cream to-gether with a wooden spoon, mixing well. Slowly incorporate the flour.

Add the remaining cream, a little at a time. Continue mixing until all the flour and half the cream is blended to make a thick batter. With a wire whisk or rotary beater, beat in the rest of the cream and 1 tablespoon of the oil. Continue beating until the batter is smooth. Stir in the cheese. Cover the bowl and set aside in a cool place for 30 minutes.

With a pastry brush, grease a medium-sized, heavy frying-pan with a little of the remaining oil. Place the pan over moderate heat and heat the pan for 30 seconds or until it is very hot. Drop spoonfuls of the batter into the hot pan, well spaced. Cook for 2 minutes or until the pancakes are brown on the underside. Turn them over and brown the other sides.

Transfer the pancakes to a warmed plate and keep them warm while you make the rest of the pancakes in the same way, adding more oil when necessary.

Serve piping hot.

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