AEPFELKRATZET (APPLE SCRAMBLE)

      Title: AEPFELKRATZET (APPLE SCRAMBLE)
  Categories: German
       Yield: 4 Servings
  
     250 g  Flour (2 cups plus 3 1/2
            -Tbsp)
       3    To 4 eggs
     3/8 l  Milk (1 1/2 cups plus 1 1/2
            -Tbsp)
       1 ds Salt
            Sugar to taste
       3    Apples, peeled, cored, and
            -sliced
     100 g  Butter (7 Tbsp)
            Sugar for dusting
  
   From the Allgaeu area.
   
   Combine the flour, eggs, milk, and a bit of sugar and salt, and stir
   into a smooth dough.  In a skillet, melt the butter and lightly saute
   the apples. Pour the dough over the apples. Constantly stirring the
   whole with an egg turner, cook until the 'Kratzet' has browned all
   around. Dust with sugar, and serve.
   
   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, 9/92
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