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Baden-Style Kratzete | Fluffy Egg Brunch Classic
(0)
20 min
Quick
Knuspr-Küche
Der badische Traditions-Brunch für Genießer: Ein herrlich luftiger Eierpfannkuchen, der in goldener Butter ausgebacken, in mundgerechte Stücke zerrupft und mit feinem Zimt-Zucker sowie fruchtigem Apfelmus serviert wird.
Ingredients
Preparation method
Prepare the batter
Separate the eggs. Whip the egg whites with a pinch of salt in a clean bowl until stiff and briefly place in the fridge.
In a mixing bowl, beat the egg yolks with whole milk, sugar, and vanilla sugar until frothy. Gradually whisk in the wheat flour Type 405 until a smooth, lump-free batter forms. Then gently fold the beaten egg whites into the batter.
Fry the Kratzete
Melt half of the butter in a large non-stick pan over medium heat. Pour in all of the batter and cook over medium heat for about 3 to 4 minutes, until the underside is set and golden brown.
Chef's tip
Whipping the egg whites separately is the secret to the incomparably airy and soufflé-like texture of Baden Kratzete.
Do not cook over heat that is too high, so that the egg batter cooks through evenly without getting too dark on the bottom.
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