This recipe comes from the canton of Unterwalden – a typical dairymen’s dish from the mountains of the cantons of Nidwalden and Obwalden.
Cook a fairly thick omelet dough from the ingredients. Rest a little. Form in hot butter and bake until the bottom side is golden. Later turn to the other side and break into pieces on the spot with a roasting spoon. Continue baking until all pieces are nice and light brown. Sprinkle with sugar and cinnamon if desired.
Serve with apple or pear puree.
Josef Wolf: It really tastes “saugut”. You can add a little bit of kirsch to round it off, but it doesn’t have to be.
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