The name of the pastry translates into “Emperor’s Mess”, which is simply a caramelised pancake, made from sweet batter using flour, eggs, sugar, salt and milk and is then baked in butter.
- 4 pcs Eggs separate yolks and whites
- 180 g Flour
- 100 ml Milk
- 5 g Baking powder
- 30 g Sugar
- 150 g Raisins
- 60 g Butter
- 1 pinch Salt
- 20 g Powder sugar to sprinkle on top
- Mix the yolks, flour, milk, salt, baking powder and sugar together into batter, then let it rest for 10 minutes.
- Using a mixer, beat the whites, until stiff then gently fold them into the batter. Add the raisins.
- In a frying pan, melt the butter over medium-high heat, then using a ladle, spread the batter and fry until cooked on the bottom, the flip the pancake and cook the other side.
- Originally served, the pancake is shredded from the middle-out, using two forks. If you don't fancy this technique, simply cut the pancakes into stripes with a knife.
- Serve coated in powder sugar and fruits or apricot jam, however any jam will do.