Kratzete, Eierhaber
Kratzete, Eierhaber
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 eggs, size L, yolks and egg white separated
- 4.5 ounces (125 g | 1 cup) all-purpose flour
- 7 ounces (200 g | 3/4 cup) whole milk
- salt, to taste
- 2 tablespoons clarified butter
Instructions
- 1
Prepare the pancake batter:
- 2
In a mixing bowl, whisk together the egg yolks, milk, all-purpose flour, and salt until no lumps remain. Leave the batter to rest for at least 15 minutes to let the flour fully hydrate. It should have a thin pourable consistency and will thicken up slightly after it has been rested.
- 3
Beat the egg whites until they are stiff. Gently incorporate them into your rested pancake batter. Fold them in with a spatula until no white spots remain. Be careful not to overmix the batter. It should be very airy and light so that your pancake gets fluffy and tender.
- 4
Fry the pancake:
- 5
Heat the clarified butter in a small nonstick saute pan over medium-low heat. Add your pancake batter into the pan and cover it with a lid. Let the pancake cook until fully set, about 8-10 minutes. Keep the heat low as the pancake can burn very easily.
- 6
Once set, remove the lid and turn over your pancake. Turn the heat up to medium-high and fry on the other side just until golden brow. Take the pan off the heat and tear apart your pancake into bite-size pieces. Serve immediately while still hot. Just like a souffle, when it cools down, the kratzete will lose some of its airiness and dry out a little. Always serve with a generous amount of sauce.