Gluten-free Kaiserschmarren

Ingredients for 4 servings:

• 50 g raisins
• 2 tbsp rum
• 4 eggs, separated
• 30 g sugar
• 1 packet of vanilla sugar
• 375 ml milk
• 125 g flour, gluten-free, for pastries or cakes, e.g. Dr. Schär Farine
• 40 g butter
• Grapefruit juice, alternatively orange juice
• powdered sugar
• Salt
• applesauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Add the raisins, rum, and grapefruit juice, just barely covering them, and set aside. Combine the milk, gluten-free flour, sugar, and vanilla sugar, and let it stand. Separate the eggs. Stir the egg yolks into the batter. Beat the egg whites with a pinch of salt until stiff and fold in. Mix the pulled raisins with the grapefruit juice and rum mixture. It’s important that the raisins are allowed to stand, but that too much leftover juice doesn’t thin the batter too much. Melt the butter in a pan over low to medium heat and add enough batter to form a layer at least 1 cm to a maximum of 1.5 cm thick. Covering the pancake during cooking will result in a much better and faster cooking time. As soon as a golden crust forms on the bottom, turn it over and tear it apart after about half a minute. Serve hot, dusted with powdered sugar and a portion of apple compote. The secret to fluffy Kaiserschmarren flakes is the order of the basic ingredients. Remember: flour and egg make mush. Milk and flour, nothing goes wrong. My personal touch is grapefruit juice (or orange juice) for a light, fruity flavor variation. Crispy on the outside, light and airy on the inside.