Kaiserschmarrn

Kaiserschmarrn

Is Austria in it this winter? We don’t know, so for all those who have already booked to France or Italy, or are staying at home, we have these Kaiserschmarrn to get you in the winter mood a bit.
Ingredients for 1 person (spacious):
• 25 g blue raisins
• 30 ml rum
• 110 g flour
• 4 eggs
• 75 ml whole milk
• 8 g vanilla sugar
• 1 knob of butter
• 50 g applesauce
• 50 g leek compote
• 5 g icing sugar
Steps:
1. Soak the raisins in the rum for half an hour.
2. Mix flour with 3 eggs, milk and vanilla sugar to a smooth batter and then stir in the soaked raisins (including the rum).
3. Use only the white of the fourth egg, beat until stiff and fold into the batter.
4. Heat butter in a non-stick frying pan (the real chef bakes in a Debuyer sheet steel frying pan that has never been cleaned with soap) and fry the batter gently for 4-6 minutes, with a lid on the pan.
5. Turn the pancake over, let it fry briefly and then tear into pieces with the help of 2 forks.
6. Serve warm with applesauce, or as in Tyrol with plum or cherry compote and sprinkle with (a lot of) powdered sugar.
Because I always like to try another recipe from Felix Wilbrink:
• 1 packet of vanilla-flavored sugar
• 125 gr flour
• 3 eggs split
• 25 gr sugar
• 50 gr raisins
• 300 gr milk
Mix all the ingredients together and fold in the beaten whites.

Delen:

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