Eierkuchen is usually served as a midday meal in Germany, with applesauce spread on. It is a sweet dish, and is somewhat comparable to crepes – in shape, that is. This is usually a big hit with kids, and fairly easy to make.
Difficulty: very simple.
Preparation Time: 10 min.
Portions: 3.
Preparation Time: 10 min.
Portions: 3.
Ingredients:
- 1/2 c. milk
- 4 eggs
- 1/4 tsp. salt
- 2 tsp. sugar
- 1 tsp. vanilla extract
- 1/2 c. flour
- Butter, about 6 tbs.
- applesauce (Optional)
Preparation:
(While you can hand mix the ingredients, I recommend putting everything in a blender. If the ingredients are not mixed properly, the taste ends up a bit flat, and the texture is off.)
- Add into blender milk, eggs, salt, sugar and vanilla. Blend well. Add in flour. Blend for about 20 seconds. Scrape down any flour that hasn’t been blended in, then blend again for another 10 seconds or so.
- Melt 1 tablespoon of butter in a small skillet over medium-high heat. The goal is to make one pancake in the pan at a time. A saute pan is good for this. Each pancake made requires a new pat of butter in the pan.
- Poor in just enough batter to coat the bottom of the pan, but not so little that you can see the pan bottom through the batter.
- When the pancake is no longer runny on top, carefully lift an edge to check for browning underneath. The color should be a dark golden color. When done, flip over. Finish to same color on the other side. Remove to a dish and cover to keep warm. When complete, the stack can be heated in the microwave if necessary for about 50 seconds.
- Serve with applesauce (traditionally) or fruit preserves.
Eierkuchen can also be frozen for later use. The recipe can easily be doubled or tripled. Original recipe makes 5-6 pancakes, which are generally 3 servings.
Nutritional Facts are for fat-free (skim) milk.
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