Apple Schmarren Recipes

APPLE SCHMARREN

Steps:

• Prepare the cinnamon sugar by mixing 1 tbs. of confectioner's sugar with 1 teaspoons of cinnamon.
• Set aside.
• In a medium bowl, combine flour, sugar and salt.
• Add the milk and eggs and whisk until smooth.
• Add the apple slices and raisins, and stir to mix well.
• In a 10-inch non stick skillet, heat the butter or margarine until it just begins to sizzle and spread it around the bottom of the pan.
• Pour in the batter all at once and fry.
• Don't stir and turn too often, as you want it to brown nicely on both sides, and break up just a little, so you have large pieces.
• When done, remove to plates and sprinkle each serving with cinnamon sugar.
• Depending on your taste, you may not use all the cinnamon sugar, so just save it for another time.
• This makes 2 small servings, or one large.

SCHMARREN WITH RAISINS

Steps:

• Bring the raisins and rum to just under the boil in a small pan, then remove from the heat and leave to soak for 1 hr. Heat the oven to 200C/180C fan/gas 6.
• Sift the flour into a bowl with a pinch of salt and the caster sugar. Make a well in the centre, and add the egg yolks and vanilla. Gradually add the milk, stirring all the time and gradually bringing in all the flour. You want to end up with a thick, smooth batter. Stir in the lemon and orange zests.
• Beat the egg whites in a clean bowl to medium peak stage using an electric whisk, then fold the whipped egg whites into the batter using a large metal spoon.
• Melt the butter in a deep 30cm ovenproof frying pan, and, when foaming, tip in all the batter. Cook until it starts to firm up at the edge, then spoon over the rum-soaked raisins. Continue to cook until the bottom of the pancake is set (check by gently lifting with a palette knife) then bake in the oven for 7-10 mins.
• Tear the pancake into rough pieces and arrange in a large gratin dish. Bake for 6-8 mins more until golden and crisp at the edges, then dust with some icing sugar and serve with thick cream.

KAISERSCHMARRN

Steps:

• In a small bowl, combine raisins with rum and let soak 30 minutes then drain.
• In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
• In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners' sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners' sugar and serve with plum preserves.