Description
Somewhere between an omelette and a crepe.
Ingredients
Scale
- 1/3 cup raisins
- 2 tbsp rum
- 1 cup all-purpose flour
- 1 1/4 cup milk
- 4 medium eggs
- 2 tbsp sugar
- Pinch of salt
- 1/2 lemon (grated zest only)
- 2 small apples
- 2 tbsp butter
- Powdered sugar and cranberry preserve as needed
Instructions
- Soak raisins with rum and set aside while you prepare the batter.
- Whisk together flour and milk, stirring vigorously until the batter is fairly thick and smooth. Add eggs, one at a time, sugar, salt, and lemon zest and mix again.
- Peel, core, and thinly slice the apples (you could also dice them if you prefer). Add them to the batter along with the drained raisins, and mix well.
- Melt butter in a large pan over medium heat, pour the batter into it few tablespoons at a time, breaking it up with a wooden spoon as it thickens, and swirling the pan often. Alternatively, you could pour the Kaiserschmarrn mixture in the pan all at once and treat it like an omelet, cooking it on both sides and breaking it into bite-size pieces when it’s done.
- Serve it warm, sprinkled with lots of powdered sugar and accompanied by a spoonful of cranberry jam.