Red Grapes Kaiserschmarrn

  1. Beat egg whites to soft peaks; add a pinch of salt and then slowly the confectioners' sugar. Continue beating until stiff and shiny.
  2. Beat egg yolks and sugar until light yellow. Add creme fraiche and flour and cornstarch mixture, a little at a time to avoid lumps. Mix in zest and vanilla extract.
  3. Fold in egg whites. Let the batter rest for about 20 minutes. (This can be prepared up to 1 day in advance).
  4. Warm up a large frying pan (12 inches in diameter) and melt 2 tablespoons of butter.rnGently stir the batter again, and pour into hot pan. Sprinkle the grapes evenly over the top. Cover the pan and let the pancake cook for 10 minutes over medium heat.
  5. Flip over (you may have to cut it into several portions to flip). I slide carefully to a large platter and then, using large spatulas turn it over to the other side.rnAdd the remaining melted tablespoon of butter and continue to cook. When it is browned, it is ready to serve.
  6. Sprinkle with confectioners' sugar and serve hot with the cool grape and creme fraiche salad.rnTo make the salad: In a mixing bowl whisk first five ingredients; add the grapes and turn to coat and serve with the hot Kaiserschmarrn.

kaiserschmarrn, red seedless grapes, crueme fraueeche, eggs, salt, cornstarch, butter, confectioners, salad, crueme fraueeche, maple, ground cinnamon, fresh mint, white seedless grapes

Taken from food52.com/recipes/19365-red-grapes-kaiserschmarrn (may not work)

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