Kratzed.
Kaiserschmarrn.
Preparation: 30 min.
Effort: easy
Servings: 4
Ingredients.
125 g flour
4 eggs
125 ml milk
1 pinch of salt
1 tsp baking powder
40 g sugar
4 tbsp butter
Optional: 80 g sultanas
Topping: icing sugar & roasted plums or apple sauce.
4 eggs
125 ml milk
1 pinch of salt
1 tsp baking powder
40 g sugar
4 tbsp butter
Optional: 80 g sultanas
Topping: icing sugar & roasted plums or apple sauce.
Preparation.
Separate the eggs. Mix the egg yolks with the flour, milk, salt, baking powder and sugar to form a smooth batter.
Beat the egg whites until stiff and carefully fold into the batter.
Optionally, add sultanas.
Optionally, add sultanas.
Melt 2 tbsp of butter in a pan, add the batter and fry over a medium heat - be careful not to burn the batter!
Turn the pancake, add the remaining butter and bake again.
Turn the pancake, add the remaining butter and bake again.
Once everything is baked through, tear the dough into pieces with two forks (‘scrape’ = ‘zerkratzen’)
Sprinkle with icing sugar, serve and enjoy!
Sprinkle with icing sugar, serve and enjoy!
Topping:
Roasted plums and/or apple sauce are the perfect accompaniment to Kaiserschmarrn!
Roasted plums and/or apple sauce are the perfect accompaniment to Kaiserschmarrn!
Variants:
Even in the past, ‘Kratzed’ was available in a wide variety of flavours: Öpfelkratzed with thin apple slices, Chriasekratzed with cinnamon and cherries, Semmelkratzed with old bread rolls or plaited bread instead of flour, Biarakratzed with thin pear slices, Erdöpfelkratzed made from potatoes, Bluadkratzed with pig's blood (only available during slaughtering) or Eierkratzed with lots more eggs and less flour.
Cooked by:
Julia Schwarzmann
Julia Schwarzmann