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Kaiserschmarrn - das Original

Kaiserschmarrn

Wenn ich an Kaiserschmarrn denke, muss ich ebenso auch an Skiurlaub denken. In der Mittagspause bei strahlendem Sonnenschein auf der Hütte zu sitzen und einen leckeren Kaiserschmarrn auf der Hütte zu Essen – das fühlt sich nach Urlaub an! Und jetzt zeige ich euch mein liebstes Kaiserschmarrnrezept! Am besten schmeckt er noch warm, mit Puderzucker und z.B. selbstgemachtem Apfelkompott.

Zutaten für 2 Personen:

  • 50 g Zucker
  • 150 ml Milch
  • 100 g Mehl 
  • Prise Vanillezucker 
  • Prise Salz 
  • 2-3 Eier
  • Rumrosinen nach belieben (am besten einen Tag vorher in Rum einlegen)
  • etwas Butter, Zucker & Rum 

Schritt 1/4
Ofen auf 220 Grad vorheizen
50 g Zucker – 2-3 Eier – 150ml Milch – Prise Vanillezucker – Prise Salz

Die Rosinen sollten am besten schon am Vortag in Rum eingelegt werden. Nun werden die Eier, Milch, Zucker, Vanillezucker und Salz verrührt.

Schritt 2/4
100 g Mehl – Rumrosinen

Nun werden die Rumrosinen und das Mehl zugegeben und verrührt, bis ein recht flüssiger Teig entsteht.

Schritt 3/4
EL Butter

Nun wird die Butter in einer Pfanne zerlassen. Die Pfanne sollte gut aufgeheizt sein. Den Teig hineingeben und ca. 3 Minuten auf 3/4 Hitze backen. Jetzt sollte er ca. 2 cm hoch in der Pfanne stehen. Die Pfanne für 5 Minuten in den Ofen stellen. 

Schritt 4/4
Zucker, Butter, Rum

Die Pfanne aus dem Ofen nehmen, den Teig vorsichtig zerrupfen und Zucker, ein paar Butterflocken und etwas Rum über den Kaiserschmarrn geben. Die Pfanne nochmals ca. 5 Minuten in den Ofen geben, bis der Zucker karamellisiert ist. 

Abschließend die Pfanne aus dem Ofen nehmen, mit Puderzucker bestäuben und mit Apfelkompott warm genießen! 

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