Kaiserschmarrn with Apple and Plum Compote

Mass plenty for 2-3 servings.

For the compote, quarter the apples, core, peel, cut into slices and sprinkle with juice of one lemon. Rinse the plums, remove the seeds and cut them in half. Bring apple juice to boil with clove, cinnamon stick and lemon peel. Steam the fruit in it for about 8 minutes until soft. Mix cornstarch with a little water. Bind the compote with it, bring to the boil once and cool. Remove the cinnamon stick and clove.

For the dough, mix flour with vanilla sugar, powdered sugar, salt, egg yolks and milk. Allow to swell for 30 minutes. Beat egg whites until very stiff and fold in. Put some clarified butter in a frying pan. Bake one pancake per person, one after the other. Tear the dough into pieces with two spatulas, bake briefly and keep warm. Serve Kaiserschmarrn with compote. Garnish with mint. Dust with powdered sugar.

Tip: Always use an aromatic ham, this gives your dish a wonderful touch!

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