Apple-Cranberry Kaiserschmarrn

Ingredients for 2 servings:

• 3 eggs
• 160 ml milk
• 90 g flour
• 50 g powdered sugar
• 100 g apple
• 25 g cranberries, dried
• 1 tbsp lemon zest
• 1 salt
• 3 tbsp butter
• Powdered sugar for caramelizing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

light and fluffy

Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Combine the egg yolks with the milk, flour, powdered sugar, and lemon zest to form a runny batter, then carefully fold this into the egg whites. Peel and core the apple, and cut into small cubes. Mix with the dried cranberries. Melt 2 tablespoons of butter in a large pan over medium heat and dust with a little powdered sugar. Pour the batter into the pan and spread the apples and cranberries evenly on top. Place the lid on the pan, tilting slightly so the heat stays but the steam can escape. Fry gently for about 5-7 minutes, until the mixture begins to set. Then turn the Schmarrn. I divide it into four pieces for this, as it will end up shredded anyway. Sprinkle a little butter and more powdered sugar over the Schmarrn. Increase the heat and let the Schmarrn continue to brown, uncovered. Turn again to brown both sides. Finally, tear the dough into pieces and serve dusted with powdered sugar. Homemade vanilla sauce goes wonderfully with it. A variation for those with a powerful food processor: Instead of the powdered sugar, shred 50g of brown sugar, but it should be as fine as powdered sugar. This further enhances the caramel flavor. The specified amount is enough for two people as a main course, but we’re not big eaters.