Aepfelkratzet (Apple Scramble)
- 250 g Flour (2 cups plus 3 1/2
- -Tbsp)
- 3 To 4 eggs
- 3/8 l Milk (1 1/2 cups plus 1 1/2
- -Tbsp)
- 1 ds Salt
- Sugar to taste
- 3 Apples, peeled, cored, and
- -sliced
- 100 g Butter (7 Tbsp)
- Sugar for dusting
From the Allgaeu area.
Combine the flour, eggs, milk, and a bit of sugar and salt, and stir into a
smooth dough. In a skillet, melt the butter and lightly saute the apples.
Pour the dough over the apples. Constantly stirring the whole with an egg
turner, cook until the 'Kratzet' has browned all around. Dust with sugar,
and serve.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92
Combine the flour, eggs, milk, and a bit of sugar and salt, and stir into a
smooth dough. In a skillet, melt the butter and lightly saute the apples.
Pour the dough over the apples. Constantly stirring the whole with an egg
turner, cook until the 'Kratzet' has browned all around. Dust with sugar,
and serve.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92
