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How to make the perfect apfelschmarrn – recipe | Felicity Cloake's how to cook the perfect …
This fruity central European pancake dish can be served as part of a main course or as a dessert. Our resident perfektionistin flips through a selection of the best recipes
Rezept
Zubereitungszeit ca. 25 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 15 Minuten
Zutaten:
- 40g butter
- 90g flour
- 5tsp salt
- 3 eggs
- 75ml milk
- 75ml cream (single, whipping or double), or 50ml extra milk
- 5 Finely grated zest of unwaxed lemon (optional)
- 1tbsp caster sugar
- 1 dessert apple
- 25g raisins or currants or sultanas (optional)
- 1tbsp icing sugar
- 5tsp ground cinnamon (optional)
- Flaked almonds to finish (optional)
Arbeitsschritte:
- Melt the butter in a medium ovenproof frying pan on a medium-high heat, leave to brown to a pale golden colour, then take off the heat – reheating will continue the browning process.
- Heat the oven to 220C (200C fan)/425F/gas mark 7.
- Put the flour and salt in a large bowl.
- Separate the eggs, then put the whites in a large glass or metal bowl and the yolks in a smaller bowl.
- Beat the milk and cream, if using, into the egg yolks, then whisk into the flour to make a smooth batter.
- Stir in the lemon zest.
- Beat the egg whites until foamy, then add the caster sugar and whisk to soft, creamy peaks that hold their shape but flop over at the top.
- Fold a little of the egg-white mix into the batter to loosen it, then fold in the rest.
- Cut the apple into thin wedges, and remove and discard the core.
- Pour two tablespoons of the melted butter into a bowl, put the pan back on a medium heat and, once sizzling, pour in the batter.
- Arrange the apple slices and raisins, if using, on top, then leave to cook to a rich golden brown underneath.
- Carefully flip over the pancake (don't worry if it breaks), then put in the hot oven for five minutes.
- Meanwhile, mix the icing sugar with the cinnamon, if using.
- Use two forks to break the pancake into bite-size pieces.
- Tip out on to a plate or work surface and put the pan back on a medium-high heat with the reserved melted butter.
- Add the almonds, if using, and lightly toast, then top with the pieces of pancake and sprinkle with most of the sugar.
- Toss over the heat to coat, then divide between plates.
- Sprinkle with the remaining sugar and serve hot.
- Schmarren, schmarrn – however you spell it, please share your wisdom on this homely Germanic mountain favourite.
- Or do you prefer to enjoy it in the sophisticated coffee houses of Vienna?
- All tips appreciated!
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