Bavarian Apple Schmarrn | Fluffy & Caramelized

Peel the apples, remove the cores, quarter, and slice into approx. 3–4 mm thin wedges.

Carefully separate the eggs into whites and yolks. Beat the egg whites with a pinch of table salt until stiff. Whisk the egg yolks with 20 g of sugar, the vanilla sugar, the whole milk, and the wheat flour into a smooth, lump-free batter. Gently fold in the stiff egg whites using a spatula.

Melt 20 g of butter in a large non-stick pan over medium heat. Add the apple wedges, sprinkle with the remaining 20 g of sugar and cinnamon, and sauté for 2–3 minutes until the apples soften slightly and the sugar caramelizes.