Almond Schmarrn with Port Wine Plums

For 4 people
  • 1 kg plums
  • 1/4 l Port wine
  • 80 g + 2 tbsp + 2 tsp sugar
  • 1/2 TL Pimento
  • 1-2 EL Starch
  • 2 EL almond flakes
  • 4 eggs (size M)
  • 1 packet Vanillin sugar
  • Salt
  • 3/8 l Milk
  • 250 g flour
  • 2 EL clarified butter
  • 1 EL Icing sugar
  • spleen
45 minutes
Wash, halve and stone the plums. port wineand bring 1/4 liter of water to the boil. Add the plums, 80 grams of sugar and allspice, bring to the boil and simmer for five minutes. Stir the starch with a little water until smooth and bind the plums with it, bring to the boil again.
Let the port plums cool down. Roast the almonds in a pan without fat, remove. Separate eggs. Whisk the egg yolks, vanilla sugar, a pinch of salt and 1/8 liter of milk together. Gradually stir in the flour with 1/4 liter of milk.
Beat the egg white until stiff, sprinkling in two tablespoons of sugar. Carefully fold the egg whites into the dough. Heat a tablespoon of clarified butter in a pan (24 cm Ø). Pour in half of the batter.
Bake until golden yellow over low heat. Quarter the pancakes with the spatula, turn and bake on the other side until golden. Then tear it into pieces with two forks. Sprinkle with a teaspoon of sugar and let caramelize while swirling.
Keep the Schmarrn warm and bake another Schmarrn from the remaining dough. Arrange 1/2 Schmarren with port wine plums on four plates and sprinkle with almonds and powdered sugar. Garnish with mint.
1 person approx.:
  • 800 kcal
  • 3360 kJ
  • 20 g protein
  • 20 g fat
  • 117 g carbohydrates


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