AI-generated image
Pfitzauf
Pfitzauf: Swabian egg-batter puffs from the special mould, with apple sauce
Pfitzauf is a Swabian Sunday-afternoon treat: a thin egg and milk batter poured into a heavy clay or tin mould with deep cups, which rises in the oven like a soufflé and 'pfitzt auf', pops up, far above the rim. Grandmothers on the Swabian Alb served it hot with apple sauce or vanilla sauce, sometimes with stewed cherries. A muffin tin or popover tin works too. The classic mistake is opening the oven during baking: the puffs collapse and never come back. Chef's tip: get the buttered tin really hot in the oven before pouring in the batter; the shock of heat is what makes them climb.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Shop this recipe on Amazon
What you'll need
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Heat the oven to 400°F (350°F fan) with a Pfitzauf mould, popover tin or deep 12-hole muffin tin inside.
10 minStep 2: Whisk the 4 ½ oz plain flour with half the 1 cup milk to a lump-free paste, then whisk in the rest of the milk, the 4 eggs, 1 ⅜ oz butter, 1 tbsp sugar and 1 pinch salt until smooth and the consistency of single cream. Rest for 10 minutes.
12 minStep 3: Take out the hot tin, brush the cups generously with butter and fill them only half full with batter.
2 minStep 4: Bake for 30–35 minutes without opening the door, until the puffs have risen high above the rim, are deep golden and feel crisp outside.
33 minStep 5: Ease them out with a knife, dust with 1 tbsp icing sugar and serve at once with the 10 ½ oz apple sauce, before they sink.
2 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 8 g
- Carbs
- 27 g
- Fat
- 10 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pfitzauf take?
- About 45 minutes in total: 10 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Baklava
The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.
Custard sauce
Proper pouring custard made the easy way with custard powder. It's thick, smooth and lightly sweet, just right with apple pie, crumbles, fruit salad and trifle. Serve it warm, or chill it for trifles.
British
Chocolate sauce
A thick, glossy chocolate sauce made from store-cupboard cocoa and milk, ready in under 10 minutes. Pour it hot over vanilla ice cream, or let it cool and spread it on cakes and puddings.