Apfelschmarrn with Blueberry Compote

Compote:

Melt the sugar in a hot frying pan until light brown, extinguish with the currant juice, pour in the cinnamon stick, star anise and lemon peel and simmer gently over low heat.

Later, if necessary, thicken a little more with cornstarch mixed in cold water, pour in the blueberries and stir well. Put the saucepan aside.

Apple pancake:

Peel the apples, cut them into quarters, remove the core, cut them into narrow slices and put them in lemon water.

Mix the milk, flour and a little salt with a whisk until smooth.

Then add the raisins and the grated lemon peel to the dough. Gently stir the whole eggs into the batter.

Melt the butter in a frying pan. Fry the apple slices in it, add the sugar and caramelize lightly. Pour in the dough, cover with a lid and bake for 10 minutes on the stove at low temperature, then turn to the other side. Divide the Schmarrn into coarse pieces in the frying pan with 2 spatulas.

Just before serving, pour the apple brandy over the Schmarrn form and then arrange with the blueberry compote.

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