2 tsp butter
2 tsp clarified butter
5 units eggs
30 g icing sugar
220 ml oat drink
2 tbsp raw cane icing sugar
60 g raw cane sugar
2 tbsp rum (brown)
30 g rum-soaked raisins
1 pinch sea salt
200 g spelt flour
Put all of the ingredients in a bowl and stir into a thick, viscous batter.
Leave to rest for at least 45 minutes.
Ingredients
200 g spelt flour, 220 ml oat drink, 1 pinch sea salt
Separate 3 eggs. Place the egg whites in a separate mixing bowl.
Add the 3 yolks and 2 whole eggs to the batter.
Ingredients
5 units eggs
Preheat the Tepan stainless steel grill to 200 °C.
Beat the egg whites and sugar until stiff peaks form.
Heat the clarified butter on the Tepan stainless steel grill and spread it out.
Mix the batter with the eggs. Fold in the beaten egg whites in batches.
Ingredients
60 g raw cane sugar, 2 tsp clarified butter
Put half of the batter on the Tepan stainless steel grill and spread it out carefully with the Tepan spatula.
Spread half of the rum sultanas over the batter and wait until bubbles form on the surface.
Divide the batter into equal-sized pieces and turn them over.
Ingredients
30 g rum-soaked raisins
As soon as the underside is also golden brown, cut the Kaiserschmarrn into pieces and move them to the top and bottom edges of the Tepan stainless steel grill.
Sprinkle the icing sugar in the middle and lightly caramelise.
Add the butter, melt and deglaze with rum.
Spread the Kaiserschmarrn out again on the Tepan stainless steel grill and caramelise for 1 minute.
Ingredients
2 tbsp raw cane icing sugar, 2 tsp butter, 2 tbsp rum (brown)
Dust the Kaiserschmarrn with icing sugar.
Serve with apple sauce and plum compote, as desired.
Ingredients
30 g icing sugar
493.25
15.45 g
12.96 g
70.97 g
