Mix flour, milk and egg yolks and add the melted butter. Now whip the egg whites with 30 g sugar to snow and fold in. Season with a pinch of salt.
Hold the elderflowers by the stem and pull them through the batter, drain a little and bake in a frying pan in hot clarified butter until golden brown.
Sprinkle with powdered sugar. Vanilla whipped cream, also called Krem Chantilly, goes very well with the Küchle. Whip the cream until stiff, then scrape the vanilla pulp from the pod and mix it with the tablespoon of sugar into the whipped cream. Serve on top of the Küchle.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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