1. Divide eggs. 2. Combine flour and milk, stir until smooth. 3. Add egg yolks and mineral water, smoothen, season with salt to taste or, for sweet pancakes, add sugar. 4. Let sit batter for 20 minutes. 5. Beat egg whites until stiff, fold into batter. 6. In a skillet, melt one tablespoon butter, add batter so you get a 3/4 inch thick pancake. 7. As soon as the pancake has set, flip over, fry briefly, then tear the pancake into pieces. 8. Keep scrapings warm and continue with the rest of the batter, adding more butter to the skillet as necessary. 9. Serve savoury Kratzede with asapargus ans sauce Hollandaise. 10. Serve sweet Kratzede dusted with powedered sugar and fruit compote. ---------------------------------------------------------------------------
Nutrition
Ingredients
