Swiss food recipes

EGGS BREAKFAST

Swiss breakfast omelet (cholermues) with dried fruit filling

A kind of sweet omelet, known as cholermues, is a typical breakfast from Swiss Alps. The omelet is usually sprinkled with cinnamon and sugar, often filled with apples or pears, fresh, sliced or stewed.

Swiss breakfast omelet (cholermues) recipe

This Alpine omelet is more similar to crepes or a pancake than to an omelet. It is typically served with apples or pears, however, this recipe uses dried fruit in an tangy syrup as filling.

Ingredients

USA Imperial   Fruit filling   6 oz    dried fruit bits   1½ cups    water   1 Tbs    freshly squeezed lemon juice   1 Tbs    unsalted butter or margarine   2 tsp    cornstarch   1 Tbs    maple syrup   Cholermues   1½ Tbs    unsalted butter or margarine   6 Tbs    white flour   4   eggs   1 cup    light cream   1 pinch     cinnamon

Metric   Fruit filling   175 g   dried fruit bits   350 ml     water   15 ml   freshly squeezed lemon juice   25 g     unsalted butter or margarine   10 g   cornstarch   15 ml     maple syrup   Cholermues   40 g     unsalted butter or margarine   125 g     white flour   4   eggs   250 ml   light cream   1 pinch     cinnamon

Servings: 4

Procedure

Fruit filling

1. Soak the dried fruit all night long in the water and lemon juice. Drain fruit, holding liquid for later.
2. Melt the butter in a small pan over medium-high heat. Add cornstarch, stirring quickly to avoid lumps. Stir in the syrup and the reserved liquid. Stir until mixture is thick and smooth.
3. Add fruit and simmer on very low heat while you prepare the omelet. Add a little water if liquid reduces too much.

Cholermues

1. Mix flour, eggs, single cream, and cinnamon in a large bowl. Whip until foamy. Cover bowl with a towel and let stand in refrigerator for 15 minutes. Take out and whip mixture again before using.
2. Heat up a large skillet to medium high. Melt butter and add egg mixture when the butter is bubbling. Cover the pan and lower the heat.
3. Cook for 7 to 8 minutes, until the bottom of the omelet turns golden.
4. Use a wooden spoon or spatula to break the omelet into small bits -bite size- and turn them over. Allow egg mixture to become firm.
5. Garnish with the stewed fruit and serve immediately.

Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Amount Per Serving       Calories   947.81   Calories From Fat (24%)   229.91       % Daily Value Total Fat 25.89g   40%   Saturated Fat 11.66g   58%   Cholesterol 292.75mg   98%   Sodium 233.36mg   10%   Potassium 2212.79mg   63%   Carbohydrates 180.02g   60%   Dietary Fiber 20.26g   81%   Sugar 3.63g       Sugar Alcohols 0.00g       Net Carbohydrates 159.75g       Protein 16.50g   33%

Cooking Tips

• Use honey instead of maple syrup.
• Use half and half instead of light cream.
• Try to flavor the omelet with other spices -ground nutmeg, allspice or ginger, for instance.
• It is a long established practice to let the mixture for crepes, pancakes and similar stand for at least 15 minutes before using it -it can be prepared in the evening and kept in the fridge until the morning. Modern science does not find any difference between using the mix straight away or letting it stand, so it is your choice.
• Once you break the omelet into pieces and flip them over, you can turn off the stove and let the omelet cook on the residual heat in the pan.

Recipe type

Breakfast, Eggs

 

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