Kaiserschmarrren with Apple Stew

(Seasonal Restaurant)

My parents, the devoted bakers that they were, spent most of their time in their pastry shop. So Sundays were always a day for my entire family to come together. Like most children, my brother and I preferred sweets over fruits and vegetables. In order for us to get our daily intake, my mother had to hide it in these pancakes. I still have the smell of the freshly baked kaiserschmarren with just a hint of rum forever in my nose.

Cook Time:

Prep Time:

Total Time:

Servings: 8

Ingredients:

1 1/2 cup milk

2 cup flour

Pinch of salt

Lemon zest

Vanilla sugar

8 Egg yolks

8 Egg whites

1 cup granulated sugar

Butter

2 tablespoon rum-soaked raisins

Rum

6 cup peeled, thinly sliced apples

Juice and peel of 1 lemon

2 1/4 cup water

1/8 cup Sugar

1 1/2 cup Granulated sugar

Cinnamon sticks

Cloves

Preparation:

Wisk together the first 6 ingredients until fully combined.

In a separate bowl combine the egg whites and granulated sugar to form a meringue.

Fold the meringue into the other mixture.

Melt butter on medium heat in a large pan.

Fill a pan with the batter (1/2 inch high).

Sprinkle with rum raisins.

Flip after it has been cooked halfway through and break into smaller pieces. Deglaze the pan with rum.

Marinate apples with lemon juice.

Bring water, sugar, lemon peel, cinnamon and cloves to a boil in a large pot.

Add apples and simmer for 20 minutes or until medium soft.