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Baden Kratzete with apple compote

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Ingredients for 2 servings:

  • 1 kg apples, mixed varieties, e.g. Cox Orange, Boskoop, Topaz
  • ½ lemon(s)
  • 2 tbsp water
  • 1 bay leaf, fresh
  • 2 allspice berries
  • 1 tbsp sugar
  • 5 eggs
  • 5 tbsp, heaped flour
  • 100 ml milk
  • 1 pinch of salt
  • 1 tsp oil
  • 1 tbsp butter
  • 1 tbsp sugar
  • powdered sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Quick cuisine for those with a sweet tooth

For the compote, peel the apples, quarter them, remove the cores, and cut into small pieces. Squeeze 1/2 lemon directly into the pot, add 2 tablespoons of water. Add the apple pieces and mix with 2 tablespoons of sugar, the allspice, and the bay leaf. Bring to a boil and simmer on low heat for 20 minutes. Remove the spices, puree them to taste or leave them in chunks, and let cool. For the squash, whisk the eggs, flour, and milk together with a pinch of salt until fluffy. Let the batter rest for about 20 minutes. Then heat a small, deep, non-stick pan (or saucepan). It should be large enough to hold a batter about 1-2 cm thick when added all at once. When the pan is hot, add the oil; the batter will follow immediately after. Now reduce the heat to 2/3 of maximum and put the lid on. After 5-7 minutes the top is still liquid, but the bottom has already set. Now turn it over. The lid can be removed. Wait a few minutes again until the bottom part has set. Now use two spatulas to tear the flatbread into bite-sized pieces. Up to this point the Kratzete can be used universally (e.g. for asparagus etc.). To make it sweet: sprinkle sugar over the Kratzete, add a knob of butter and melt it, then swirl everything together. The sugar caramelizes and creates a delicious crust on the still moist pieces of dough. Be careful, though, because dark spots can quickly form! Take the pan off the heat, divide the Kratzete between 4 plates, dust with powdered sugar to taste and add plenty of apple compote. Alternatively, any preserved fruit or fresh fruit salad will work.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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