Kaiserschmarrn with cranberry compote
easy
25 mins
25 mins
Ingredients
- 2 Eggs
- 1/4 l Milk
- 1 TABLESPOON Sugar
- 1 pinch Salt
- 80 g Flour
- 1/2 glass (370 ml) Wild cranberries
- 1 coated Tsp Cornstarch
- 2 (each 15 g) dried figs
- 2 TABLESPOONS Butter or margarine
- 1 TEASPOON Icing sugar for dusting
- 7-10 Tbsp possibly mint
Directions
- 1
Separate eggs. Whisk milk, egg yolk, sugar and a little salt. Add flour and mix to a smooth dough. Let it swell for about 30 minutes. Bring cranberries to the boil in a pot. Mix cornflour with 2 tablespoons of water until smooth and thicken the cranberries. Bring to the boil again briefly. Let it cool down. Cut figs into small cubes. Beat egg whites until stiff. Fold into the dough with the figs. Heat 1 tablespoon of fat in a pan on medium heat. Pour in the dough and bake on both sides until golden brown while turning. Tear into bite-sized pieces in the pan with two forks. Add the remaining fat and bake the Kaiserschmarrn for another 2 minutes. Arrange on a plate and dust with icing sugar. Decorate with mint leaves as desired. Add the cranberry compote
- 2
Plate + bowl: Artwork (do not name for now)
- 3
Cutlery: Mertens
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