Burgis Schmarren `Kaiser Art` – Fluffy – Fluffy, Without Hitting Snow
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 tablespoon flour, smooth, lightly heaped
- 2 tablespoon sour cream
- 10 tablespoon milk
- 4 egg (s), whole
- 4 cl rum, brown (straw)
- 1 tablespoon raisins, if you want
- 1 pinch (s) salt
- 2 tablespoon butter
- powdered sugar
- Cranberries
Print Recipe
Pin Recipe Instructions
- The flour is mixed with milk until it is rather thick. Stir the sour cream with until smooth. Stir in the rum and salt.
- Now lightly stir in the eggs one by one, rather sloppy, you should still see egg traces, possibly add raisins. Let stand for a few minutes.
- In a good, wide pan (28 cm diameter) heat the butter until light brown and pour in the egg mixture. Immediately close the lid and set the temperature to medium
- turn back.
- This now takes about 5 minutes - then try to turn the dough that has already risen, but if it breaks it doesn`t matter, turn everything over anyway.
- Turn up the heat a little and cover again and bake for about 2-3 minutes.
- Now the dough has risen very high. Quickly cut the dough crossways with two plastic knives.
- Now serve on the plate with cranberries and dust well with powdered sugar.
- This Kaiserschmarren will be flaky and fluffy, this Kaiserschmarren will be GREAT!
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