Kaiserschmarrn pancakes

Whisk the spelt flour, salt and milk in a large bowl to form a viscous batter. Leave to stand for at least 45 minutes!

Ingredients

200 g Spelt flour (type 630), 1 pinch Natural or sea salt, 220 ml Oat milk

put 3 egg whites in a separate mixing bowl, add the egg yolks and 2 whole eggs to the standing batter and leave to rest without stirring! Leave the syrup to rest

Ingredients

5 units Eggs (medium)

Use a food processor (or blender) to beat the egg whites until shiny and stiff, gradually adding the sugar as you work. Preheat the Tepan grill to 200 degrees and use the flat base of the Tepan spatula to evenly spread 1 tablespoon of clarified butter over the grill. Thoroughly mix the eggs into the batter then carefully fold in the stiff egg whites a little at a time to aerate the mixture.

Ingredients

60 g Raw cane sugar, 2 tsp Clarified butter

Now cook all of the batter on the Tepan in two stages. Ladle about 4 scoops of batter onto the Tepan stainless steel grill and carefully spread with the Tepan spatula. Add half the rum-soaked raisins to the batter and wait for large bubbles to appear all over the pancake. Divide the batter into eight and turn over the individual pieces with the spatula.

Ingredients

30 g Rum-soaked raisins

When the other side is also golden brown, tear the pancakes into pieces using two Tepan spatulas and push to the top and bottom edges of the Tepan stainless steel grill. Sprinkle 1 tablespoon of icing sugar in the middle and leave to caramelise slightly. Next, add 1 teaspoon of butter, leave it to melt and deglaze with about 2 tablespoons of rum to create a rum and butter toffee sauce.

Ingredients

2 tbsp Raw cane icing sugar, 2 tsp Butter, 2 tbsp Brown rum

Mix the pieces of pancake with the sauce, spread out on the Tepan again and leave to caramelise for another minute. Dust the Kaiserschmarrn with icing sugar while still hot and serve with apple sauce and plum compote.