Ingredients

• 6 eggs
• 350–400 ml milk
• 180–200 g finely ground flour
• 3 tbsp crystal sugar, for the topping
• 2 tbsp raisins
• 1 packet (8g) vanilla sugar
• A dash of rum
• Some grated lemon rind
• A pinch of salt
• Approx. 50 g butter for frying
• 1 tablespoon of butter shavings and crystal sugar, for caramelising
• Icing sugar and cinnamon for dusting

Instructions

1. Place the raisins in a bowl, mix with the rum and leave to stand for 15 minutes.
2. Separate the eggs and place the yolks in a mixing bowl. Pour in the milk, flavour with some grated lemon rind and vanilla sugar, and add the flour. Mix to form a smooth dough.
3. Beat the egg whites together with the sugar and a small pinch of salt until it forms a firm peak, and fold into the dough mix.
4. Melt the butter in a large, deep-sided frying pan at a medium heat. Pour in the mixture and sprinkle the soaked raisins over the top once it is starting to firm. Cook the underside until the mixture is no longer runny.
5. Turn over the Schmarren using a spatula and continue to cook for another 6 - 8 minutes.
6. Tear the Schmarren into small pieces, using two forks or spatulas. Sprinkle the butter shavings over the top, add some crystal sugar, and caramelize under high top heat.
7. Remove from the oven and arrange on pre-heated plates. Dust with confectioners sugar and cinnamon.

Serve with baked plums, a berry or fruit compote.