| Ingredients | |||
| 250 | grams | flour, (2 cups plus 3 1/2 tablespoons) | |
| 3 | large | eggs | |
| 3/8 | liter | milk, (1 1/2 cups plus 1 1/2 tablespoons) | |
| 1 | dash | salt | |
| 1 | sugar, to taste | ||
| 3 | whole | apples, peeled, cored and sliced | |
| 100 | grams | butter, (7 tablespoons) | |
| 1 | powdered sugar, for dusting | ||
Directions: | |||
| From the Allgaeu area. Combine the flour, eggs, milk, and a bit of sugar and salt, and stir into a smooth dough. In a skillet, melt the butter and lightly saute the apples. Pour the dough over the apples. Constantly stirring the whole with an egg turner, cook until the 'Kratzet' has browned all around. Dust with sugar and serve. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation and Conversion: Karin Brewer) | |||
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Breakfasts Aepfelkratzet (Apple Scramble)
Breakfasts Aepfelkratzet (Apple Scramble)
Aepfelkratzet (Apple Scramble)
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