What’s for dessert ?: Gluten free: Imperial crumb
My favorite meal is definitely breakfast on the weekends. If I already have something prepared in advance, then I spend the morning in a bathrobe and enjoy a meal, I spend the morning slowly and without haste. If I want to prepare something just before breakfast, then I usually also prepare a photo corner, because it is usually a recipe that I can post on the blog or on the social networks of the blog. So I prepared the imperial crumb for breakfast, and along the way I took a photo with the idea of how to serve it for Valentine’s Day.
- 3 eggs
- 5 tablespoons sugar
- 10 g vanilla sugar
- 200 ml of milk
- 170 g Bakin ‘flour mix
- butter (for baking)
Mix the egg whites into the snow. In another bowl, mix the egg yolks with the sugar and vanilla sugar. Add milk and flour and mix until the mixture is even. Stir in the egg whites with a fork. Melt a cube of butter in a pan and place a part of the mixture to be 1 cm thick. Let it bake over low heat until the underside gets colored. Then turn it over, let it bake for 1 minute, then with the help of two forks, tear it into smaller pieces and let it bake a little more. Repeat baking until you have used up all the mixture. Serve warm with toppings as desired.
* When you pour the mixture into the pan, you can put the toppings as desired on top and lightly press into the mixture. I put raisins soaked in rum in one part and chocolate drops in the rest.
|Serving suggestion: imperial crumb with chocolate drops served with raspberries|