John Myers
Contents
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Ingredients
For the applesauce
- 4 Apples
- 1 Cinnamon stick
- 1 Lemon (untreated)
- 40 ml Water
For the Kaiserschmarrn
- 4 tbsp Raisins
- 4 tbsp Rum
- 4 Eggs
- 200 g Flour
- 200 ml Milk
- 200 ml Cream
- 5 tbsp Sugar
- Salt
- 2 tbsp Clarified butter
Instructions
- Before starting the actual recipe, the raisins should be soaked in rum. The longer the better. But at least for 2 hours.
Prepare applesauce
- Peel and core the apples and cut into large pieces. Heat some water and the juice of half a lemon in a small saucepan. Then add the apples, the cinnamon stick and some zest from the lemon peel. Simmer on a low heat with the lid closed for 15 minutes. As soon as the apples are soft, remove the cinnamon stick and puree everything with a hand blender. Add sugar to taste.
Make Kaiserschmarrn
- Separate the eggs. Mix egg yolks with milk, cream, 2 tablespoons of sugar, salt and flour and stir everything until smooth. Using a mixer, beat the egg white until stiff and fold in carefully. Then stir in the raisins.
- Melt the clarified butter in an ovenproof pan. When the pan is really hot, add the pancake mixture and fry for 1-2 minutes. Then put the pan including the batter in an oven preheated to 200 degrees top / bottom heat and bake for 15-20 minutes until the top has a golden brown crust.
- Then place the Kaiserschmarrn on a plate. Caramelize 3 tablespoons of sugar in the pan. When the sugar is liquid, put the Kaiserschmarrn back in the pan. Now coarsely tear it directly with two spatulas. Sear for a few more minutes until the pieces of Kaiserschmarrn have a light crust on the bottom. Serve with the applesauce. Good Appetite!
