Kaiserschmarrn with cranberries and crème fraîche

Name: Kaiserschmarrn with cranberries and crème fraîche
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Fresh cream; 1 TEASPOON Lemon juice; 1 package Vanillin sugar; 4 Eggs (size M); 160 g Flour; 1/2 l Milk; 50 g Sugar; 1 pinch Salt; 20 g Butter; 1 TABLESPOON Icing sugar; 1 glass Vapor cranberries (filling quantity 340 g); 7-10 Tbsp Mint leaves

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Fresh cream
1 TEASPOON Lemon juice
1 package Vanillin sugar
4 Eggs (size M)
160 g Flour
1/2 l Milk
50 g Sugar
1 pinch Salt
20 g Butter
1 TABLESPOON Icing sugar
1 glass Vapor cranberries (filling quantity 340 g)
7-10 Tbsp Mint leaves

Directions

1
Mix crème fraîche, lemon juice and vanilla sugar. Separate the eggs. Mix flour, milk, egg yolk, sugar and salt with the whisk of the hand mixer to a smooth dough. Beat the egg whites until stiff and fold into the dough.
2
Heat the fat in a frying pan and bake 4 thick pancakes one after the other on medium heat for 1-2 minutes on each side until golden brown. Pluck the pancakes in the pan with two forks into bite-sized pieces and bake for another 1 minute.
3
Remove the pancake from the pan, dust with icing sugar and serve on a plate with cranberries and a Klechs crème fraîche. Serve the rest of the cranberries separately. Decorate with mint as desired.