Mix the ingredients to a smooth dough and leave to rise for 60 minutes.
Heat the oil and bake the dough into narrow pancakes one after the other.
For the filling, grate cheese, stir with wine, season with pepper and a pinch of nutmeg. Divide the mixture evenly among the pancakes, fold them twice and place them like roof tiles in a greased gratin dish. Heat the butter, add the flour and sauté. Extinguish with milk, let it boil and let cheese melt in it. Season to taste with kirsch and freshly ground pepper. Pour the mixture over the pancakes and place in the preheated oven. E: middle. T: 200 °C / 20 to 25 min.
Serve: salad.
of the public utilities Bochum
Tip: Always use an aromatic ham, it gives your dish a wonderful touch!
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