(*) Shredded omelettes with stewed apples: This traditional Central Swiss dairyman’s dish has nothing to do with cabbage or kabis, nor with a puree, but is rather a relative of the famous Austrian Kaiserschmarren. Besides cinnamon sugar, it is usually accompanied by an apple or pear compote.
Sift the flour into a suitable bowl. Mix the cream, milk, eggs, sugar and salt together. While stirring, pour it slowly into the flour and whip it into a smooth, thick dough. Cover and let rest for at least an hour.
In a frying pan, heat some of the butter. Pour about 1/2 inch of omelet batter into the skillet and bake until leisurely golden brown on one side. Turn and tear the omelet into pieces on the spot by means of two frying paddles. Arrange in a heated baking dish and sprinkle with cinnamon sugar. Bake more omelets with the remaining dough in the same way and serve.
For the “Ankestueckli”, remove the skin from the apples, cut them into quarters, remove the core and cut the fruit into slices. Melt the sugar in a wide frying pan until it turns into light brown caramel. Add the butter and foam it up. Pour in the apple slices and cook briefly while shaking the frying pan. Add the sweet cider and cook for another 2 to 3 minutes.
Cool the “Ankestueckli” in the pan juices. Serve separately with the “Cholermüs”.
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