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Baden-Style Herb Kratzete | Savory Brunch Classic
(0)
20 min
Quick
Knuspr-Küche
Eine traditionelle süddeutsche Spezialität für den perfekten Sonntagsbrunch: Fluffiger Pfannkuchenteig, verfeinert mit frischen Gartenkräutern und herzhaftem Bergkäse, in goldener Butter ausgebacken und locker zerrupft.
Ingredients
Preparation method
Prepare the batter
Separate the eggs. Beat the egg whites with a small pinch of salt until stiff. In a mixing bowl, whisk together the egg yolks, whole milk, wheat flour, ground nutmeg, a pinch of pepper, and the remaining table salt to form a smooth batter.
Quickly stir the sparkling mineral water into the batter. Fold in the grated mountain cheese as well as the finely chopped parsley and chives. Finally, gently fold in the stiffly beaten egg whites so the batter turns out wonderfully light and airy.
Fry & serve the kratzete
Melt half of the butter in a large non-stick pan over medium heat. Pour in the batter about finger-thick and cook over moderate heat for 3 to 4 minutes until the underside is golden brown.
Chef's tip
For an especially delicious accompaniment, a fresh herb quark or a crisp autumn leaf salad pairs wonderfully with it.
The highly carbonated mineral water, combined with the folded-in beaten egg whites, ensures the distinctive, tender, and fluffy texture of authentic kratzete.
30 min
Under an hour
