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Luzerner Chuechli
A traditional Swiss pastry from Lucerne, these are delicate, crispy, and slightly sweet wafers made from a thin batter, often flavored with vanilla and sometimes lemon zest. They are typically enjoyed as a light snack or dessert.
ð§ ææ
- 100 g All-purpose flour
- 50 g Granulated sugar
- 50 g Butter(melted)
- 100 ml Milk
- 2 large Egg whites
- 1 tsp Vanilla extract
- 0.5 tsp Lemon zest(optional)
ðšâð³ äœãæ¹
- 1
In a bowl, whisk together the flour and granulated sugar.
- 2
Gradually whisk in the melted butter, milk, and vanilla extract until a smooth, thin batter forms. Stir in the lemon zest if using.
- 3
In a separate clean bowl, whisk the egg whites until stiff peaks form.
- 4
Gently fold the whipped egg whites into the batter until just combined, being careful not to deflate them too much. The batter should be light and airy.
- 5
Heat a non-stick pan or a specialized wafer iron over medium heat. Lightly grease if necessary.
- 6
Pour about 1-2 tablespoons of batter into the hot pan, spreading it thinly with the back of a spoon or spatula to form a round wafer. Cook for 2-3 minutes per side, until golden brown and crispy. Work quickly as they cook fast.
- 7
Carefully remove the Luzerner Chuechli from the pan and let them cool on a wire rack. They will crisp up further as they cool. Repeat with the remaining batter.
ð¡ ããã®ã³ã
- âThe batter should be very thin, similar to crepe batter.
- âCook in small batches to ensure even browning and crispiness.
- âStore in an airtight container at room temperature to maintain crispness.
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- Add a pinch of cinnamon to the batter for a warmer spice note.
- Serve with fresh berries or a dollop of whipped cream.