Caramelized Kaiserschmarrn

Summary

Ingredients

• 500 ml milk
• 500 ml sparkling mineral water
• 900 g flour
• 8 large egg (s)
• salt
• sugar
• N / A Almond (s), chopped
• Clarified butter for frying

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Instructions

1. Pour 500 ml milk and 500 ml sparkling mineral water into a food processor
2. Gradually add 900 g flour while processing, starting slowly then increasing speed, until the mixture reaches a pudding-like consistency and holds together when pressed
3. Divide the batter into 4 equal portions using a ladle and refrigerate 3 portions
4. Heat 250 g clarified butter in a 28-30 cm cast iron pan over medium-high heat, covered with a lid
5. Wait 2-3 minutes until the butter is hot and small bubbles form on a wooden spoon handle, then reduce the heat to medium
6. Separate 2 eggs into yolks and whites, keeping them in separate bowls
7. Stir the egg yolks and chopped almonds into one batter portion
8. Beat the egg whites with a pinch of salt for 3-4 minutes until stiff peaks form
9. Gently fold the beaten egg whites into the batter portion with the yolks and almonds
10. Pour the batter portion into the hot pan and sprinkle sugar over the top
11. Cover the pan with the lid (this is essential for proper caramelization) and cook for 3-4 minutes until the bottom is golden brown
12. Using 2 forks or a spatula, tear the cooked batter in the middle and divide it into 2-3 pieces; flip each piece and sprinkle sugar over the top
13. Cover the pan again and cook for 2-3 minutes until the pieces are golden brown
14. Repeat the tearing, dividing, flipping, and sugaring 1-2 more times until all pieces are caramelized on multiple sides
15. Remove the cooked pieces from the pan using a slotted spoon and drain on paper towels
16. Repeat steps 6-15 with each of the remaining 3 batter portions