John Myers
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Camembert Baked in Wachau Wine Batter
The perfect camembert baked in wachau wine batter recipe with a picture and simple step-by-step instructions.
for the batter
- 1 whole Egg
- 60 ml White wine
- 40 g Flour
- 40 g Salt and pepper
anything else
- 2 round Camemberts
- 1 tablespoon Chopped garden herbs
- 1 tablespoon Oil for baking
Prepare the Wachau batter
- Separate the egg – stir the egg yolk together with the white wine, flour, salt and pepper to a thick dough – then let the batter swell for 30 minutes – in the meantime quarter the camembert and finely chop the herbs (I had parsley, marjoram and sage , but you can change that depending on your mood) – finally, beat a stiff snow out of the egg white and put it in the cold for the time being
Bake camembert
- After the rest period, the chopped herbs are added to the batter and the stiff snow is also lifted in – the Camembert pieces are dipped into the thick but very fluffy batter and baked in hot oil until the Camembert pieces are golden brown all around (ATTENTION: it should must be baked at a relatively high temperature, because it has to be done quickly so that the camembert does not flow out during baking!) – after taking it out, put the camembert on kitchen paper to remove the excess fat – I served my camembert with a tomato salad
Leftovers from the batter ???
- There are of course always small remnants of the batter … that’s why I first remove most of the oil from the pan and then bake a small, thick pancake from the remaining wine batter, which you can enjoy as a savory snack in between …
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