Title: Kratzet - Mehlkratzet - Duranand
Categories: German
Yield: 4 Servings

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

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