Spelt Kaiserschmarrn (shredded pancake) with apple compote

Spelt Kaiserschmarrn (shredded pancake) with apple compote: a fluffy Schmarrn made with wholemeal spelt flour, eggs and milk, served with warm apples, cinnamon and vanilla.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 390 kcal per serving
• Protein: 16 g
• Fat: 10 g
• Carbs: 58 g

Ingredients

• 100g wholemeal spelt flour
• 3 organic eggs
• 150ml milk
• 1 tbsp maple syrup
• 1 tbsp butter
• 2 apples
• 2 tbsp water
• 1 tsp vanilla extract
• 1 pinch of salt
• ½ tsp cinnamon

Method

You’ll need: frying pan · chopping board · knife · spatula

1. For the compote, core the apples, dice them finely and simmer them gently with the water and cinnamon until soft.
2. Meanwhile, separate the eggs and whisk the egg whites with the salt until stiff.
3. Stir the egg yolks with the wholemeal spelt flour, milk, maple syrup and vanilla extract into a smooth batter. Carefully fold in the whisked egg whites.
4. Melt the butter in a large frying pan and let the batter set slowly over a low to medium heat until the underside is golden brown.
5. Cut the pancake into quarters, turn it carefully and finish cooking. Then tear it into pieces right in the pan using two forks.
6. Arrange the hot spelt Kaiserschmarrn on plates and serve with the warm apple compote.

Good to know

Kaiserschmarrn can happily be a bit more down to earth. With spelt and warm apple compote, it becomes a comforting sweet meal that leaves nothing to be desired.

Swaps

Butter → ghee (can be heated to high temperatures for frying; contains milk) | Milk → unsweetened almond milk (nutty and mild; contains tree nuts) | Maple syrup → date paste (also brings a little fibre) | Wholemeal spelt flour → oat flour (also provides fibre and has a mild flavour)

Allergens

Contains gluten, egg and milk. Well suited to children if the pieces are served soft; in pregnancy, fine as long as the eggs are cooked right through.