Scrape rate

A traditional savory-sweet dish from Alpine cuisine.

Kratzate (also known as Kratzati, Kratzete or Tatsch) is a popular dish in many Liechtenstein households. The simple and quick-to-prepare pastry is reminiscent of Kaiserschmarren and is often served sweet, classically with stewed plums or apple sauce. Our recipe comes from Michael Real, head chef at the Altenbach restaurant in Vaduz.

For the plum roaster:

For the crumbs:

Preparation:

Scrape rate:

1. Prepare the dough: Mix the milk, flour and salt in a bowl. Add the eggs and fold in carefully so that the batter retains some structure (do not stir until completely smooth).
2. Preheat a frying pan: Heat a frying pan over a high heat and lightly grease (preferably with clarified butter).
3. Bake the batter: Pour the batter into the hot pan and spread evenly. As soon as the underside is golden brown, turn the crêpes over.
4. Caramelize: Sprinkle the browned side with brown sugar and turn again so that the sugar caramelizes. Sprinkle the other side with brown sugar too, turn and allow to caramelize.
5. Tear: Using two ladles, tear the caramelized kratate into bite-sized pieces.
6. Finish off: Toss the pieces briefly in the pan, arrange on a plate and dust with powdered sugar.

Plum roaster:

1. Roast the plums: Roast the halved plums with the sugar in a pan over a medium heat until they start to draw juice.
2. Reduce the juice: Remove the plum halves so that they remain crunchy. Reduce the remaining juice slightly until it is syrupy.
3. To serve: Serve the stewed plums alongside the Kratzate.