Kratzede - Pancake Scrapings

1. 1

   Divide eggs.

2. 2

   Combine flour and milk, stir until smooth.

3. 3

   Add egg yolks and mineral water, smoothen, season with salt to taste or, for sweet pancakes, add sugar.

4. 4

   Let sit batter for 20 minutes.

5. 5

   Beat egg whites until stiff, fold into batter.

6. 6

   In a skillet, melt one tablespoon butter, add batter so you get a 3/4 inch thick pancake.

7. 7

   As soon as the pancake has set, flip over, fry briefly, then tear the pancake into pieces.

8. 8

   Keep scrapings warm and continue with the rest of the batter, adding more butter to the skillet as necessary.

9. 9

   Serve savoury Kratzede with asapargus ans sauce Hollandaise.

10. 10

    Serve sweet Kratzede dusted with powedered sugar and fruit compote.

* Per serving · 4 servings · Values may vary.

No additional tips available.