250 g flour (2 cups plus 3 1/2 tbsp)
3 to 4 eggs
3/8 liter milk (1 1/2 cups plus 1 1/2 tbsp)
1 dash salt
1 sugar to taste
3 apples, peeled, cored, and sliced
100 g butter (7 tbsp)
1 sugar for dusting
A Recipe for
Aepfelkratzet (Apple Scramble)
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Stressed spelled backwards is desserts. Coincidence? I think not! |
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This Recipe for Aepfelkratzet (Apple Scramble) is one of thousands in the Recipes-to-go Meat Cookbook.
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If you enjoy this Aepfelkratzet (Apple Scramble) Recipe - you should enjoy the recipe collections you can find on the websites below:
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This is a recipe for Aepfelkratzet (Apple Scramble) from the recipe cookbook of Recipes-to-go (Meat)
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
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Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
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The belly rules the mind. |
| Spanish Proverb |
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
Food Tip |
From the Allgaeu area.
Combine the flour, eggs, milk, and a bit of sugar and salt, and stir
into a smooth dough. In a skillet, melt the butter and lightly saute
the apples. Pour the dough over the apples. Constantly stirring the
whole with an egg turner, cook until the 'Kratzet' has browned all
around. Dust with sugar, and serve.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Serves: 4
Aepfelkratzet (Apple Scramble) Recipe brought to you by Recipes To-Go