Junior chef
Utensils
Apron
Bowl
Frying pan
Gratin dish
Measuring cup
Rolling pin
Rösti grater
Sieve
Spatula
Tablespoon
Timer
Whisk
Kitchen scales
Spoon
Soup bowl
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Filling
Roughly grate the apples, place them in a bowl, add the sugar and salt, mix, leave to stand for approx. 5 mins. Squeeze out the apples thoroughly in a sieve. Add the hazelnuts, mix.
Rolls
Roll out the bread slices to about 2 mm thickness with a rolling pin. Arrange the apples on the bottom third, roll up the bread slices tightly. Whisk the milk and eggs in a gratin dish. Place the bread rolls in the egg mixture, allow to absorb for approx. 2 mins., turning once.
French toast rolls
Heat the clarified butter in a wide, non-stick frying pan. Drain the bread rolls well, fry over a medium heat for approx. 6 mins. all over until golden brown. Pour the sugar into a deep dish, toss the hot French toast rolls in the sugar.
| Tip: | Mix ¼ tsp cinnamon into the sugar. Toss the hot French toast rolls in the mixture. |
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