Emmenthal Pancakes

Preparation:

Preparation: Break the eggs by separating the whites from the yolks. Beat the egg yolks until they form a smooth and light cream. Add the salt to the whites and whip them until stiff. Grate the cheese. Melt the butter in a saucepan. add the flour. Stir for two minutes over low heat without letting it brown, then dilute with 25 cl of water, stirring constantly. Bring to a boil and keep stirring until the preparation is thick and smooth. Remove from the fire. Heat the oil to 180 degrees. Incorporate the grated cheese into the mixture. When melted, add the egg yolks, mix and incorporate the whipped egg whites. Stir gently again. Scoop out the cheese mixture with a spoon. Drop three or four spoonfuls into the hot oil. Turn halfway through cooking with a slotted spoon. When the pancakes are swollen and golden brown, drain them and place them on absorbent paper. Proceed in the same way with the rest of the pasta. Serve the pancakes hot. Recommended wine: Teroldego Rosé.