A clever woman develops filled Gottlieber Hüppen
The story of the filled Hüppen began with Elisabeth Wegeli of Gottlieben, who was initiated into the art of baking the rolled wafers by her neighbour
in 1928. When her neighbour had to give up her trade,
Elisabeth Wegeli bought the wafer iron from her. Together with her daughters, she began to produce Hüppen.
To make the wafers, she poured the sweet, thin mix of flour, egg yolk and sugar in a very thin layer onto the iron, closed it and left the batter
to cook for a good minute at around 160 degrees Celsius. She then rolled the wafers with a thin iron rod while they were still warm -
and the Hüppen from the new Hüppen bakery were done.
By the way, back then most Hüppen bakers kept one fingernail long so that they could remove the hot wafers from the iron.