KRATZEDE - PANCAKE SCRAPINGS
Kratzede are the Badenian version of Austrian "Schmarrn". The regions of Breisgau, Ortenau, the Black Forest and some Upper Rhine towns once were part of Outer Austria, so the cuisine is strongly influenced by Austrian cooking. A fluffy pancake is torn up with the spatula after firming up in the pan. The scrapings can be eaten either as a dessert topped with powdered sugar like "Kaiserschmarrn", or plain with asparagus and sauce Hollandaise. For sweet Kratzede, add 1 tablespoon sugar to the batter. For savoury, add salt to taste.
Provided by Mia in Germany
Categories German
Time 35m
Yield 4 pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Divide eggs.
- Combine flour and milk, stir until smooth.
- Add egg yolks and mineral water, smoothen, season with salt to taste or, for sweet pancakes, add sugar.
- Let sit batter for 20 minutes.
- Beat egg whites until stiff, fold into batter.
- In a skillet, melt one tablespoon butter, add batter so you get a 3/4 inch thick pancake.
- As soon as the pancake has set, flip over, fry briefly, then tear the pancake into pieces.
- Keep scrapings warm and continue with the rest of the batter, adding more butter to the skillet as necessary.
- Serve savoury Kratzede with asapargus ans sauce Hollandaise.
- Serve sweet Kratzede dusted with powedered sugar and fruit compote.
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