in Recipes

Eliche foam pancakes à la Didi

updated

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Ingredients for 1 servings:

  • 20 g Black Forest ham
  • 35 g Gouda, young
  • 75 g pasta, cooked (eliche)
  • 1 m.-sized egg(s)
  • 1 pinch of salt
  • 1 pinch of chili flakes
  • 10 g butter
  • 1 tbsp flour
  • 50 ml milk

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 52 minutes

Omelette with pasta, ham and cheese

Cut the Black Forest ham and Gouda into cubes and mix with the eliche. Separate the egg. Beat the egg whites until stiff peaks form. Beat the egg yolks with butter, milk, salt, and chili flakes until frothy. Fold in the flour, adding more milk if needed. Let the batter rest in the refrigerator for 1/2 hour. Fold in the eliche, Gouda, and ham mixture and the beaten egg whites. Heat a nonstick pan and pour in the batter. Bake for about 5-6 minutes on each side and serve while still hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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