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Old Viennese Apple Schmarrn | Fluffy & Fruity
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35 min
Quick
Gurkerl Küche
Ein traditioneller Mehlspeisen-Klassiker aus Österreich: Saftige, in Butter und Zimt karamellisierte Äpfel, umhüllt von flaumigem Schmarrnteig, in der Pfanne goldbraun gebacken, zerzupft und mit feinem Staubzucker serviert.
Ingredients
Preparation method
Preparation
Wash, peel, quarter, and core the apples, then cut the flesh into thin wedges.
Separate the eggs. Whip the egg whites with a pinch of salt until stiff peaks form and chill until ready to use.
Prepare batter & caramelise apples
Whisk the smooth wheat flour, whole milk, egg yolks, granulated sugar, and vanilla sugar together into a smooth, lump-free batter.
Chef's tip
Slightly tart Austrian apples such as Boskoop, Topaz, or Elstar are ideal for an extra juicy flavour.
If you like, caramelise the Schmarrn in the pan with an extra teaspoon of granulated sugar just before serving to get a crispy crust. A classic stewed plum or cranberry compote goes perfectly with it!
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