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INGREDIENTS
- 400 ml milk
- 240 g all-purpose flour
- 90 g butter for frying
- 40 g granulated sugar
- 8 eggs
- 2 medium apples
- 4 tablespoons powdered sugar and powdered sugar for dusting on the plate
- 3 tablespoons raisins
- pinch of salt
Instructions
- 1Peel the apples, core them, and slice them thinly. Separate the eggs into yolks and whites. In a bowl, whisk together the flour, salt, milk, granulated sugar, and egg yolks until smooth. Whisk the egg whites into a stiff peak and carefully fold them into the batter.
- 2In a pan over medium-low heat, melt one-third of the butter, add the sliced apples, and let them soften for 1.5 minutes.
- 3Pour in half of the batter, let it cook for 30 seconds, and sprinkle with half of the raisins. Let the bottom side of the batter turn golden. Then flip it, add some more butter, let it cook for 1 minute on the other side, and tear it apart with flat spatulas. Add another portion of butter.
- 4Generously dust the Trhanec with 2 tablespoons of powdered sugar, letting it lightly caramelize. Turn the torn pieces over and add another portion of butter. Generously dust the Trhanec again. Place the Trhanec on a plate and sprinkle it with powdered sugar. Prepare the second half of the batter and raisins in the same way.
Tip
You can add 100 g of soft quark cheese to the batter. The Trhanec will be juicier.
You can soak the raisins in Tuzemák (Czech rum) and hot water. They will plump up and be juicier.
You can prepare this recipe all at once in a large, deep pan, or divide everything in half and prepare it in a smaller pan (24 cm diameter) in two batches.
It is extremely important not to rush the Trhanec. You must bake it slowly in a pan over low heat.
Serve the Trhanec with vanilla ice cream, apple puree, or plum compote.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef