Topfenschmarrn
This slightly different take on the typical "Kaiserschmarrn" (shredded pancake) is of course also from Mom's repertoire.
1 min read
This slightly different take on the typical “Kaiserschmarrn” (shredded pancake) is of course also from Mom’s repertoire.
Ingredients
- 120 gFlour
- 4 pkgPudding powder (vanilla)
- 250 gTopfen (quark)
- 3Eggs, separated
- 125 mlMilk
- 1 pkgVanilla sugar
- 125 mlHeavy cream
- 0.5Lemon
- 60 gPowdered sugar
- 6 tbspButter
- Salt
Preparation
- Grate the zest of the lemon.
- Separate the eggs and beat the egg whites until stiff.
- Cream the egg yolks with the sugar, then mix with the Topfen, milk, cream, vanilla sugar, lemon zest, flour and pudding powder into a smooth batter.
- Heat the butter in a large pan and add the batter.
- Break up the batter and keep turning it while it cooks so that it browns nicely on all sides.
- Sprinkle the finished Schmarrn with powdered sugar and serve with compote or applesauce.
Tip: if the amount of batter is too large, simply cook half of the batter in the pan, take it out and then cook the second half.