Kaiserschmarrn with raisins and cinnamon sugar
- 100 g Raisins
- 4–5 EL span> + 50 g sugar
- 2 TL Cinnamon
- 6 eggs (size M) li>
- 1 Package Vanillin-Sugar
- 1 pinch salt
- 250 ml milk span>
-
125 g flour span> - 50 g span> sugar
- 4 span> EL clarified butter
40 minutes
light
- 1.
- Rinse the raisins and let them drain. Mix 4–5 tablespoons of sugar and cinnamon. Separate eggs. Whisk the egg yolks, vanilla sugar, salt and 175 ml milk together. Gradually stir in the flour and 75 ml milk.
- 2.
- Beat the egg white until stiff, sprinkling in 50 g of sugar. Carefully fold the egg whites into the dough. Fold in the raisins, except for something to sprinkle. Heat 1 tbsp clarified butter in two large pans.
- 3.
- Pour in 1/4 of the dough each time. Bake on a low heat for 4–5 minutes until golden. Quarter the Schmarrn with a pallet, turn and bake on the other side until golden. Then tear it into pieces with 2 forks.
- 4.
- Take the finished Kaiserschmarrn out of the pan and keep warm. Bake the rest of the dough in the same way. Arrange the Schmarrn on plates, sprinkle with raisins and cinnamon sugar.
1 person approx.:
- 560 kcal li>
- 2350 kJ
- 17 g protein
- 23 g fat
- 71 g carbohydrates
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