{Kaiserschmarrn} - Clatite sparte
Serves:: 2-4 servings
  • 4 eggs, separated
  • 2 tablepsoons white sugar
  • 250ml whole milk
  • 125g all-purpose flour
  • ¼ teaspoon salt
  • ¼ cup golden raisins
  • ¼ cup dark rum
  • 3 tablespoons butter for frying
  • Powdered sugar
Plum compote:
  • 500g plums, pitted and quartered
  • 70g white sugar
  • 1 cinnamon stick
  • 1 star anise
  • 2 orange peels
  • Juice from 1 large orange
  1. Combine the raisins and rum in a bowl or mug and place in the fridge to soak up for a few hours, preferably overnight.
  2. Mix the egg yolks, sugar, milk and flour in a bowl.
  3. WHip the egg whites with salt until fluffy and stiff. Fold them into the batter using a spatula.
  4. In the end, add the raisins if you're using any.
  5. Heat 2 tablespoons of butter in a large pan over medium flame. Pour the batter in the hot pan and lower the heat. Cover with a lid and cook for 5-7 minutes until golden then carefully flip it over.
  6. Cut the pancake into smaller pieces then sprinkle with powdered sugar and add the remaining butter. Continue cooking for 5 minutes, stirring occasionally to ensure an even cooking.
Plum compote:
  1. Combine all the ingredients in a saucepan.
  2. Place over medium flame and cook for 10-15 minutes until softened and thickened.
  3. Serve the pancakes topped with a sprinkle of powdered sugar and plenty of plum compote.
The raisins and rum are optional- I didn't use any this time.
Recipe by Pastry Workshop at https://pastry-workshop.com/kaiserschmarrn-clatite-sparte/