2 egg-whites
2 yolks
30 grs fine caster sugar
200 ml milk
150 grs flour
salt
Serves four, or one in the mountains.
Beat egg-whites to form stiff, firm peaks. In a separate bowl, mix yolks and eggs, then add milk, flour and a liberal amount of salt. Fold in the egg-whites.The batter should be fluffy and runny. Melt butter in a pan and pour in the batter. Fry until browned and turn over, when both sides are browned, rip into pieces. Add 1 tablespoon of sugar and continue frying until caramelized.
Serve dusted with icing sugar and compote: plum and elderberry, apple or pear.
Raisins can be added to the dough or sprinkled on the Schmarren when serving.
