Kaiserschmarrn with cocoa and vanilla ice cream

Name: Kaiserschmarrn with cocoa and vanilla ice cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 6 eggs ( size M ); 1 package Vanillin sugar; 1 pinch Salt; 250 ml Milk; 125 g Flour; 2 TABLESPOONS Cocoa powder; 50 g Sugar; 4 TABLESPOONS clarified butter; 4 (70 g each) scoops of vanilla ice cream

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

6 eggs ( size M )
1 package Vanillin sugar
1 pinch Salt
250 ml Milk
125 g Flour
2 TABLESPOONS Cocoa powder
50 g Sugar
4 TABLESPOONS clarified butter
4 (70 g each) scoops of vanilla ice cream

Directions

1
Separate eggs. Whisk egg yolks, vanillin sugar, salt and 175 ml milk. Add flour bit by bit. Stir in 75 ml milk and cocoa. Beat the egg whites until stiff, adding the sugar.
2
Carefully fold the beaten egg white into the dough. Heat 1 tablespoon of clarified butter in two large pans. Pour in 1/4 of the dough each. Bake at low heat for 4-5 minutes until golden brown. Quarter the sardines with a pallet, turn them over and bake them from the other side until golden brown as well.
3
Then tear it into pieces with 2 forks. Remove the finished Kaiserschmarrn from the pan and keep warm. Bake the rest of the dough in the same way. Arrange the pancake on plates and serve with vanilla ice cream.