Kaiserschmarrn without sugar

Ingredients for 2 servings:

• 3 eggs
• 250 ml milk
• 30 g raisins
• 1 large banana(s), ripe
• 120 g flour
• 40 g butter, for the dough
• 60 g butter, for baking

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

with the sweetness of bananas and raisins, suitable for Baby Led Weaning (BLW)

Melt the butter for the dough and let it cool slightly. Crack the eggs and separate them. Mix the egg yolks with the milk in a large bowl. Chill the egg whites. Chop the raisins (this is important for children under 1 year old) and stir them into the yolk and milk mixture. Peel and finely mash or puree the banana and add it to the bowl. Stir the flour into the mixture and let it rest for at least 30 minutes. This is important so that the raisins can release their sweetness into the dough. Beat the egg whites until stiff peaks form and melt the remaining butter in an ovenproof dish. Fold the egg whites into the batter. Pour the batter into the center of the dish, pressing the butter to the edges. Ensure the raisins are evenly distributed. Place the dish in the preheated oven and bake the Schmarrn at 160°C (top and bottom heat) for around 30 minutes. Test for doneness with a skewer. It’s ready when no dough sticks to the skewer. Tear the Schmarrn into pieces with two forks. You can sprinkle it with grated nuts or coconut flakes, for example, and serve it with fruit puree. You can also refine the Schmarrn with a little vanilla, lemon or orange zest, 2 tablespoons of grated nuts, a little cinnamon, some cocoa powder, or even some gingerbread spice.