Recipe - Kratzet - Mehlkratzet - Duranand

300 g Flour (2 One half cups plus 2
Tbsp)
4 Eggs
One fourth l Milk (1 cup plus 1 Tbsp)
1 ds Salt
A little bit of sugar
50 g Butter (3 One half Tbsp)

Mix a pancake batter, and in a lightly greased skillet, at medium heat,
cook on both sides. During the cooking process, repeatedly cut the pancake
with the skillet, and move the pieces to a second skillet, where they are
once more saute in a little butter. Just before serving, dust with sugar.
Serve with stewed fruit.

Unsweetened 'Kratzet' is also a popular side dish for meat dishes with
gravy.

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, 8/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini