Caramelized Kaiserschmarrn

Ingredients for 4 servings:

• 500 ml milk
• 500 ml carbonated mineral water
• 900 g flour
• 8 large eggs
• Salt
• Sugar
• n. B. Almond(s), chopped
• Clarified butter for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Add the milk and water to a food processor. Gradually stir in the flour, slowly at first, then faster. When the mixture has the consistency of pudding and makes a smacking sound when kneaded, it’s perfect. Divide the dough into four portions with a ladle, then refrigerate three of them. Heat about 250g of clarified butter in a 28-30cm cast-iron skillet until very hot and cover. Meanwhile, separate two eggs. Stir the egg yolks and chopped almonds into the batter. Beat the egg whites with a pinch of salt until stiff and fold them loosely into the batter. When the fat is hot enough and small bubbles form on the handle of a wooden spoon, reduce the heat. Pour the batter into the skillet, sprinkle with sugar, and cover with the lid; this is important for caramelization! When the underside is brown, divide the dough in half, turn it over, and sprinkle with sugar again. Don’t forget the lid. Repeat this process one or two more times, continuing to tear the dough. Remove the pieces from the pan with a slotted spoon and let them drain on kitchen paper. Repeat with the remaining three portions of batter.