Moving the Clunns

Ingredients:

3 Eggs (some recipies call for up to 6 eggs)
500 ml Milk
1 teaspoon sugar
1 pinch of salt
350 g flour
1 tablespoon raisins (or more, if you really like raisins)
1 shot mineral water (carbonated)
30 g butter or margarine
Caster sugar

Preparation:

Separate the egg yokes from the egg whites.

Beat the milk with the egg yokes, the sugar and salt.

Slowly add the flour while constantly beating the batter.

Carefully add the raisins.

Gently mix in the shot mineral water (makes the Schmarren fluffier).

(Personally, I let the batter rest for at least 20 minutes.)

Beat the egg whites very stiff and fold into the batter.

Melt butter or margarine in a fry pan and pour in the batter.

Let the underside fry at a medium heat.

Turn the Schmarren onto its other side (no need to keep it in one piece), tear into pieces with two forks.

Carefully fry and turn the pieces until golden brown.

Dust with icing sugar and serve with apple sauce, stewed plums or cranberry sauce (my favourite).



Enjoy!