Appenzeller Baked Tomato Crepes

It’s that time of year when we dream of going on vacation. After a season of milking and cheese making (420 milkings, 32 aged cheese makes, 36 chevre and yogurt makes, etc., etc., etc….), we are really ready to dry off the milking does and go back to the lighter winter schedule. And that means that we start dreaming of where we want to travel…which usually involves Central Europe, aka the Alps. This recipe comes from Northeastern Switzerland, and is just such a yummy way to put the season’s ripe tomatoes in a cheesy crepes blanket!

To serve 4
Pancake batter:
  • 3 eggs
  • Salt, pepper
  • 100g flour
  • 300ml milk
  • Butter for frying
  • 150 g Appenzeller or Gouda cheese, in slices
  • 2-3 tomatoes, in slices
  • 200ml cream
  • Pepper, nutmeg
  • 75 g Appenzeller or Gouda cheese
  • 5 tablespoons fresh herbs, e.g. parsley


Mix together flour, eggs and milk, season and then leave to rest for thirty minutes. Fry 8 thin pancakes (crêpes) in hot butter. Place the cheese and tomato slices on one half of the omelettes, fold these over and layer them in an oven-proof dish. Mix together the ingredients for the sauce and pour this over the crêpes. Bake for approx. 8 minutes at 450 °F.

Thank you to Switzerland Cheese for the recipe and photo!


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