Thuringian Dumpling or Pear Pan
by Editorial Staff
Summary
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 potato (s)
- 6 pear (s)
- 12 egg (s)
- 1 liter of milk
- 4 rolls, stale
- 4 tablespoon of flour
- 1 tablespoon of sugar
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- The potatoes are peeled and grated. The mass is placed in a sieve so that the water can drain off. The mass, which must still be mushy, is mixed with a little flour and seasoned with salt.
- The pears are peeled and cut into strips.
- Milk, sugar, eggs and flour are whisked together vigorously and also seasoned with a little salt. The stale rolls are cut into slices. All the ingredients are now layered one after the other in the frying pan.
- First the pan is smeared with a little oil, the pears form the bottom layer, on top of which the potato mixture is spread (press it firmly to the edge so that the milk mixture cannot run through). The bread rolls are placed on the potato mixture and the milk, whisked with egg and flour, is slowly added to the rolls, oiled and baked in the oven for approx. 2 hours (approx. 180 degrees C, with a lid at the beginning, the last 15 min without). The rolls must have a nice light browning.
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