Light Kaiserschmarrn & Apple Compote

📝 Ingredients

• 4 eggs
• 250 ml semi-skimmed milk
• 125 g plain flour
• 35 g caster sugar (20 g for the egg whites, 15 g for caramelising)
• 40 g raisins
• 15 g unsalted butter (10 g for cooking, 5 g for caramelising)
• 1 tsp vanilla extract
• ½ lemon (for the zest)
• 1 pinch of salt
• 400 g apple compote with no added sugar

🍴 Utensils

• 28 cm non-stick frying pan with lid
• 2 mixing bowls
• Electric hand mixer
• Whisk
• Silicone spatula
• 2 spatulas

📖 Steps

1. Soak the raisins in a bowl of hot water for 10 min to plump them up, then drain and pat dry with kitchen paper. Separate the egg whites from the yolks, making sure no trace of yolk gets into the whites.
2. In a mixing bowl, whisk the yolks with the milk, vanilla and lemon zest. Gradually sprinkle in the flour, whisking until you have a smooth, lump-free batter, slightly thicker than pancake batter.
3. In a second, very clean and dry mixing bowl, whisk the egg whites with the pinch of salt using an electric whisk. When they are white and foamy, gradually add 20 g sugar and whisk for 1 more min, until firm and glossy.
4. Whisk a third of the egg whites into the batter to loosen it, then gently fold in the rest with a silicone spatula, lifting the batter from the bottom up. Stop as soon as there are no white streaks left: overmixing would make the batter collapse.
5. Melt 10 g butter in the frying pan over a medium heat. When it foams, pour in the batter, spread it out and scatter over the raisins. Cover and cook for 6 to 7 min over a medium-low heat, until the underside is golden (lift an edge to check) and the top is almost set.
6. Cut the pancake into quarters with the spatula and turn each quarter over. Cook for another 2 to 3 min without the lid, until the second side is golden and the centre is no longer runny.
7. Using two spatulas, tear the pancake into 3 to 4 cm pieces right in the pan. Add the remaining 5 g butter and 15 g sugar, turn up to a medium-high heat and toss for 2 min, stirring, until the pieces are glossy and lightly caramelised.
8. Watch closely while it caramelises: the sugar goes from golden to burnt in a matter of seconds. Divide between plates immediately and serve piping hot, with 100 g cold apple compote per person.