Vienna Kaiserschmarrn 🥞

Méthode

1. 1

   Whisk flour, milk, yolks and a pinch of salt into a smooth batter; add lemon zest and rum-soaked raisins.

2. 2

   Whisk egg whites with sugar to stiff peaks and fold gently into the batter.

3. 3

   Melt butter in a pan, pour in the batter and cook until the base sets and turns golden.

4. 4

   Flip in pieces with two forks, tearing as you go, and caramelize with a spoon of sugar.

5. 5

   Shower with icing sugar and serve straight from the pan with cold plum compote.