Badische Kratzede with Münsterland Asparagus and Westphalian Ham
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 kg asparagus
- salt
- 6 slices ham, Westphalian
- 2 egg (s), separated
- 80 g flour
- 50 ml milk
- 75 ml sparkling mineral water
- 1 pinch (s) sugar
- a bit salt
- Butter, for frying
- some butter for the asparagus
Print Recipe
Pin Recipe Instructions
- Whisk egg yolks with sugar and salt. Mix in flour, milk and mineral water alternately. Let the dough soak for about 20 minutes. Beat the egg whites until stiff.
- Peel the asparagus carefully and cook in salted water until firm to the bite. I do not add sugar or lemon to the cooking water, in my opinion the asparagus taste is better preserved that way.
- Fold the egg white into the dough and place the dough finger-high into the heated butter and fry the pancake until golden brown on both sides and tear into large pieces.
- Drain the asparagus well and serve with the Kratzede and the ham. Pour melted butter over the asparagus to taste.
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