Spicy Pfitzauf

Ingredients for 4 servings:

• 250 g flour
• 4 large eggs, very fresh
• ½ liter of milk
• ½ tsp salt
• 2 tbsp butter, melted and slightly cooled
• 3 tbsp Parmesan, finely grated, for the first variation
• e.g. diced ham for the first variation
• 1 pinch(s) of black pepper for the second variation
• 3 tsp, heaped herbs, freshly chopped, for the second variation

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

salty variations of a Swabian dessert

Preheat the oven thoroughly to 200°C (400°F). Prepare a buttered Pfitzau dish (or coffee cups). Mix the flour, eggs, half the milk (preferably room temperature), and salt into a smooth batter using the mixer on the highest setting (careful, the batter will be thin – it will splash). Then add the second half of the milk. Finally, stir in the melted butter. For the cheese and ham variation, add the Parmesan to the batter and line the Pfitzau dishes with the ham cubes. For the herb variation, add the pepper and freshly chopped herbs (e.g., parsley, thyme, rosemary, marjoram, oregano…) to the batter. Now fill the buttered Pfitzau dishes only halfway with the batter and place them on the middle rack of the oven. Bake for 40-50 minutes. Under no circumstances should you open the oven door (otherwise they will collapse) – the batter will rise considerably above the dishes. Both variations pair well with wine or beer, or as a small snack between meals. The herb version also goes well as a side dish with vegetables.