Kaiserschmarren with apricot compote

Name: Kaiserschmarren with apricot compote
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 350 g Apricots; 200 ml Orange juice; 3 TABLESPOONS + 1-2 teaspoons sugar; 1 TEASPOON Cornstarch; 1 TABLESPOON Raisins; 3 Eggs (Gr. M); 1 package Vanillin sugar; 7-10 Tbsp Salt; 200 ml Milk; 125 g Flour; 1 TABLESPOON Butter; 7-10 Tbsp Icing sugar

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

350 g Apricots
200 ml Orange juice
3 TABLESPOONS + 1-2 teaspoons sugar
1 TEASPOON Cornstarch
1 TABLESPOON Raisins
3 Eggs (Gr. M)
1 package Vanillin sugar
7-10 Tbsp Salt
200 ml Milk
125 g Flour
1 TABLESPOON Butter
7-10 Tbsp Icing sugar

Directions

1
Wash the apricots, cut them in half and remove the stones. Cut the fruit a little smaller. Boil up with orange juice and 2 tablespoons of sugar in a pot, cover and stew for about 5 minutes.
2
Stir starch and 2 tablespoons of water until smooth. Stir into the boiling compote, bring to the boil again and simmer for 1-2 minutes. Let cool down. Wash and drain the raisins.
3
Separate eggs. Refrigerate the egg whites. Whisk the egg yolks, vanillin sugar, 1 pinch of salt and milk. Dust with flour and stir in. Let the dough swell for about 30 minutes.
4
Beat the egg whites until stiff and add 1 tablespoon of sugar. Fold the beaten egg whites into the dough. Heat butter in a pan. Pour in the dough and sprinkle raisins evenly on top.
5
Bake the pancakes at low heat from the bottom side for 2-3 minutes until golden brown. Quarter the pancakes with a spatula, turn them over and bake from the other side for 1-2 minutes until golden.
6
Rip the pancakes into pieces with two forks. Sprinkle with 1-2 teaspoons of sugar and allow to caramelize a little while turning. Arrange the Kaiserschmarren with the compote and dust with icing sugar.