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Pasta and cheese pancakes à la Didi

updated

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Ingredients for 3 servings:

  • 2 m.-sized eggs
  • 4 tbsp flour
  • 150 ml cream
  • 150 g tagliatelle, cooked
  • 1 tsp, heaped salt
  • 1 tsp, heaped cayenne pepper
  • 2 slice(s) Gouda, young
  • n. B. Fat

Instructions

Working time approx. 5 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 35 minutes

vegetarian, with leftover tagliatelle

Combine 2 eggs with 150 ml of cream and season with salt and cayenne pepper. Cut the Gouda cheese into strips, then into small cubes. Add the flour, Gouda cheese, and pasta to the egg and cream mixture and mix well. Let the finished batter rest in the refrigerator for 1 hour. Heat a pan with cooking fat and add a ladleful of batter to the hot pan. Bake over medium heat for about 5 minutes until golden brown, then turn and bake for another 5 minutes.

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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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