Emperor’s Crumble III

Favourite sweet dessert of Emperor Franz Joseph. The dish has many variations, but the base is always pancake batter.

Ingredients:

125 g of semi-coarse flour 50 g butter 250 ml milk 1 sachet

td>vanilla sugar 1/2 tsp salt 2 pcs eggs (yolks and whites especially) powdered sugar for dusting hot plum sauce raisins or cranberries

Procedure:

1. Beat the egg yolks with the vanilla sugar and milk, gradually whisk in the flour and salt and let stand for about 15 minutes
2. In the meantime, whisk the egg whites with a pinch of salt until stiff and gently fold into the batter
3. Heat a quarter of butter in a deeper frying pan, pour in half the batter and slowly fry until the batter is slightly firm, sprinkle with raisins or cranberries, let it pull a little longer and turn, adding a quarter of butter to the pan as you turn it over so that the jerky browns nicely on the other side too
4. Tear the finished pancake into pieces with two forks, dust it with icing sugar and fry it some more so that the pieces caramelise a little
5. Do the same with the other half of the batter
6. Serve hot, just generously sugared, or with various fruit sauces.

Recommendation:

I made a plum sauce: strain a small glass of plums in rum, let it come to a boil, sweeten to taste and simmer for a while.

Note:

Recipe from Cooking with Tom, photo and text by Jana Šenkýřová