Tartlets with raisins

Ingredients for 1 servings:

• 3 m.-sized eggs
• 250 g flour
• 250 ml milk
• 1 lemon(s), untreated
• 3 handfuls of raisins
• 1 dash of cream
• ½ bag(s) of baking powder
• 25 g sugar
• 100 g butter, melted
• Clarified butter

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

for 35 – 40 pieces

Grate the zest from the lemon and juice the juice. Whisk together the flour, eggs, milk, melted butter, sugar, lemon zest, lemon juice, and baking powder to form a batter. Then, make it a little more runny with a generous splash of cream and finally, carefully fold in the raisins. Place the special tartlet pan on the stove and, over medium heat (this is important because otherwise the batter will stick quickly), add a little clarified butter to each indentation. Fill the indentations about two-thirds full with batter and wait until the tartlets are brown and can be turned over with a fork and spoon. Then brown the other side, remove them, and sprinkle with sugar. They taste best warm from the tartlet pan or kept warm by the fireplace. While certainly not low in calories, they are a real treat on cold winter days, one that has been passed down in the north for many generations. This family recipe is no different.