German "Eierkuchen" are very thin pancakes, similar to the French crepes. They are often also called "Palatschinken". My Mom uses a special non-stick crepe skillet and the pancakes come out amazingly.
My favorite fillint its blueberry and plum jam. If you want to go more "French crepes" style, I like nutella with fresh strawberries or banana slices. My Mom likes to keep it simple by dusting the "Eierkuchen" with powdered sugar.
Ingredients (ca. 7)
- 330 ml milk
- 3 eggs
- 1 cup club soda (sparkling water)
- 1 tsp sugar
- pinch of salt
- 200 g flour
- 1-2 Tbsp oil
Filling:
- jams (blueberry, plum, strawberry, apricot)
- nutella
- apple sauce
- powdered sugar
Preparation:
The Batter
In order to avoid clumps in the batter, my mother adds the flour last.
First, mix the liquid ingredients (milk, eggs, club soda) in a large bowl. Then, add sugar and salt and give it a stir. Lastly, add bit by bit the flour while whisking. Beat till its smooth. Doing this slowly prevents clumps.
Cook the "Eierkuchen" one by one
Heat oil at medium heat in a non-stick skillet of the size of the prefered "Eierkuchen" (thin pancake). Pour one small ladle (about 1/4 cup) into the middle of the pan. Swirl the pan in a circular motion to spread the batter and so that the surface is lightly but evenly covered. The pancake is supposed to be very thin. Let bake for 1-2 minutes till you see that the edges crisp up. Losen it with a spatula. When the bottom is slightly browned, flip the pancake around and fry for another 0.5-1 minute. Repeat for the next pancakes.
Serving the "Eierkuchen"
Serve the pancake immediately. Top with jams, nutella, apple sauce, etc. Spread it evently on it and then roll the pancake. Sprinkle with powdered sugar.
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