This is a delicious eggy pancakes/pancaky omelette broken down in bite sizes very popular around the alpine region in the northern Italy also in Austria. You can also make a savoury version with the same base without sugar and other additions like cheese, chives, potatoes, speck, mushrooms etc. However I definetely recommend this sweet version for a first try!!
(please ignore the knodeln-bread dumpling in front of the cranberry comport for the time being... that is another delicacy, I will post a recipe for that separately soon!!)
Ingredients to feed 4 hungry people
6tbsp of rum
8 eggs, separated
2 pinches of salt
100g (3,5oz) flour
200ml (7 oz) milk
125g (4+oz, or 1 stick?) butter
100g almond slivers
your choice of fruit comport or jam
Rince the sultanas(raisins) with cold water, drain well and soak in the rum.
Whip the eggwhite, gradually adding 4 tbsp of sugar, until firm.
Beat together the yolk, 4tbsp of sugar, salt and a drop or two of vanilla.
Add to the yolk mixture the flour, then milk, and the sultanas, mix well.
Finally, gently fold in the whipped eggwhite.
Melt half of the butter in a large skillet. (preferably cast iron)
When the skillet and the butter is well heated, pour in the mixture.
When the bottom side becomes golden brown, roughly cut up the mixture, using a spatula or large fork, to something like bite sizes or slightly bigger.
Add another half of butter and almonds, toss around and cook until they are nicely golden brown all round.
Generously coat with powdered sugar before serving, serve with your favourite fruit comport or jam, enjoy them while piping hot!!
(the version we tried was without sultanas and almonds, but they were still very delicious, but we will definetely try it with them, I am sure they are even better...)