Tuesday, September 26, 2006


As the autumn is back and the days are fresher, I've decided to introduce you to a dish that is ideal if you are looking for a quick yet healthy recipe that will be loved by the whole family...

"Tatsch" is a traditional dish from the mountainous Grisons (Graubünden) region. Like most authentic recipes from this magnificent canton, "Tatsch" uses only humble ingredients and is simple looking. As with all farmer foods, it is also hearty and highly comforting!

"Tatsch" is a bit like a fastly prepared version of "Spätzlis" and is also very similar (when prepared the sweet way) to a dish that the Austrians call "Kaiserschmarren". It is something which will make you look forwards to the sad cold days of winter and the cuddly warmth of your kitchen when the weather outside is uninteresting and your soul is asking for attention!

This dish is delicious with any kind of fruit compote. It is not very sugary, bu
t sufficiently sweet to fulfill your dessert loving palate. It is also a healthy ally as it isn't fatty at all and it brings you the vitamins you need...

I can guarantee you that if ever you try "Tatsch", you'll be hooked on it! It is so fine that it will very fastly dethrone (maybe not totally, but it will surely be on
your heartthrob list) other sweet foods like French pancakes, American pancakes or clafoutis, etc...!

Serves 2-3 people.

150g Plain white flour
3/4 Tsp Salt
1 Tsp Vanilla extract (optional)
250ml Milk
3 Eggs (~50g)
1- 2 Tbs Unsalted butter

1. Place the sieved flour into a bowl.
2. Add the salt.
3. Mix together the vanilla extract, the milk and the eggs.
4. Slowly incorporate them to the flour in order to get a thickish pancake-like batter.
5. Let it rest at room temperature for about an hour.
6. Heat up a frying pan and add the butter.
7. Pour the batter into the frying pan and cover with a lid until completely set.
8. With a spatula, cut the "pancake" in pieces.
9. Fry until nice anf golden on all sides.
10. Serve.

Tatsch should be cooked over medium heat as it should not get burnt.
You can cut the "pancake" only once the batter has totally set, otherwise you will end up with a total mess!
Tatsch tastes better when it is prepared just before serving.

Serving Suggestions:
Eat warm sprinkled with powder sugar and accompanied by any seasonal fruit compote/puree of your choice (apricot, prune, apple, peach, fig, cherry, dried fruits, etc...). It is also delicious when served with a salad or with meat (without the vanilla extract)...

(Disentis -Pic by Jean Yves Roure www.trekearth.com)


  1. I love fall and winter food. And I love the picture of the place where the recipe comes from; it looks absolutely gorgeous.

  2. That looks so good! Rosa, I'm heading over to Geneva in October!! We (the kid and I) are jumping on board yet another one of hub's trips! I am so excited. It has been 16 years since I've been there!!

  3. Very interesting recipe for me.

    I love autumn!


  4. LINDA: Thanks for the kind comment! I too love autumn and winter (all seasons in fact!)...

    ROSA: Have a very good time there!

    PAZ: Thanks, Paz! Then, have fun making this recipe and show us how it looks!...

    GRACIANNE: Oui, oui ;-)!!!

  5. Hey! We used this recipe in our French class for a project! It turned out pretty well and we even used bananas in some of them! Thanks for all the good recipes!

    Melody, Maggie, and Jake

    Thanks for passing by and for the kind message :-D! I am glad that recipe turned out well. I bet they tasted fine with bananas... Cheers, Rosa xoxo

  7. Rosa,

    My last name is Tatsch, and my family comes from the Black Forest region in Germany. I am curious about this recipe, it's origings, and why it and I share the same name. Can you help?

    Heath Tatsch
    Fort Worth, Texas


    Thanks for visiting my blog and leaving a comment. Unfortunately, I really don't know why this Swiis dish is called "Tatsch"... Sorry!

    An interesting family name.

    Kind regards,


  9. My family comes from this area and we make a dish very similar to this but it's always been called bootsine (and no one knows how to spell it) pronounced: boots-e-knee.

    Do you have any idea of where that name came from?