Apfeltatsch (apple omelette in Grisons style)
4 servings
30 minutes
Apfeltatsch is a delicate and airy apple omelet that is a true treasure of Grison cuisine. Its history begins in the traditions of French cooking, where simple ingredients are transformed into exquisite dishes. The light batter made from flour, milk, and eggs creates a soft base, while the addition of juicy apples adds refreshing fruity sweetness. Baked in hot oil, this omelet develops a golden crust, and sugar and cinnamon add warmth to the flavor. Apfeltatsch is perfect for cozy family breakfasts or desserts served with a cup of fragrant tea.
1
Pour the flour into a dish, add the beaten yolks, milk, salt, and mix until a homogeneous mass is obtained. Leave for 1 hour.
- Wheat flour: 250 g
- Milk: 0.25 l
- Salt: pinch
2
Clean the apples, remove the cores, and cut into wedges.
3
Pour beaten egg whites into the batter and add apples.
- Chicken egg: 2 pieces
- Apple: 4 pieces
4
Fry in batches in boiling oil. Serve hot, sprinkled with sugar and cinnamon.
- Vegetable oil: 1 glass
- Sugar: to taste
- Cinnamon: to taste
