Crumbled Pancake with Sugared Raisins and Applesauce
- For pancakes
- 130 grams Pastry flour
- 2 tablespoons sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 6 eggs
- 250 milliliters milk
- 2 tablespoons raisins
- 2 centiliters Rum
- clarified butter (for baking)
- 1 tablespoon powdered sugar
- powdered sugar (to sprinkle)
- 2 tablespoons slivered almonds
For the applesauce, rinse apples, cut into quarters, remove core and chop. Combine the apples with 3 tablespoons of water, sugar, and lemon peel in a saucepan. Season with spices and simmer until the apples are soft and fork-tender. Set aside.
For the pancake, separate the eggs. Combine the flour, salt, powdered sugar, sugar and egg yolks, whisk well and let sit for 30 minutes. Soak the raisins in rum. Beat the egg whites until stiff.
Stir the dough and fold in the egg whites. Heat the butter in a large ovenproof skillet, add the batter and cook one thick pancake.
Tear dough into small pieces with a fork. Drain the raisins. Sprinkle with raisins, almonds and 1 tablespoon powdered sugar and bake in an oven preheated to 220°C (approximately 425°F) until the sugar has caramelized.
Dust with powdered sugar and serve with applesauce.