One of the most popular desserts in Austria and Southern Germany, this dish features a pancake made from a batter rich in eggs and without any chemical leavener. These relatively dense pancakes are always cooked, one per portion, in a 10-12”/25-30cm skillet over low heat rather than on a griddle. Accomplished culinarians are revered for their ability to gracefully flip the pancake without the help of any tools. It is important to fully cook the pancake from both sides before shredding it with two forks or a spatula and allow caramelizing the pancake after dusting it with sugar.
These and other great recipes are from The Culinary Institute of America's cookbook, STREET FOODS.