Summary

Ingredients

• 8 large apples, sour ones
• 400 g wheat flour, 550
• 400 ml milk
• 4 medium egg (s), separated
• 1 pinch (s) salt
• 4 tablespoon rum, 5% strength
• 6 tablespoon sugar
• Clarified butter, for frying
• Powdered sugar, for sprinkling
• Cranberry compote

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Instructions

1. Wash the apples, remove the core (potato peeler or apple cutter), peel them whole and cut into rings approx. 1 cm thick. Cover with sugar and rum and let it steep a little.
2. In the meantime, separate the eggs for the batter and beat the egg whites until stiff, set aside and use the remaining ingredients to make a thick pancake batter, fold in the egg whites by hand with the whisk.
3. Dip the marinated apple slices in the batter, turn them and fry them with a fork in a large, coated pan in plenty of hot clarified butter until golden brown. Drain well on kitchen paper and dust with icing sugar while it is still hot.
4. We are happy to serve cranberry compote with it.