Baden Kratzete

Ingredients for 4 servings:

• 500 g flour
• 3 eggs
• 1 pinch of baking powder or cream of tartar, large
• 1 tbsp butter
• Salt
• ½ liter of mineral water

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

A classic side dish for asparagus

Mix flour, eggs, salt, baking powder (or cream of tartar), and butter with the mineral water to form a creamy batter. Let stand for about 1 hour. Pour the batter into a nonstick pan. It should have about the consistency of a pancake. When the underside turns golden brown, tear the flatbread into pieces with a spatula and then turn it over. The Kratzete should have a beautiful golden brown and dense surface on the outside and, at the same time, a very absorbent body that can easily absorb the melted butter or asparagus sauce. The salt in it must harmonize with the ham served with it, so it shouldn’t be too overpowering. In Baden, this side dish is served with Black Forest or cooked ham and melted butter with fresh asparagus. Serve with a Baden white or pinot gris. Tip: You can add some fresh herbs or—at the beginning of the asparagus season—some fresh wild garlic to the batter. It’s a matter of taste! Kratzete is a typical, yet very well-rounded and tasty side dish. Leftovers are cut into thin strips and used to make a pancake soup.