Listen to Chef Andrew Zimmern

 
Chef Andrew Zimmern
www.AndrewZimmern.com

For most of us, when we travel food is intimately intertwined into our experiences and adventures.  Since the Coronavirus has certainly curtailed our respective travels for leisure and business, as we all continue to navigate through the “upside down world” this pandemic has caused, we’re doing our part to enable listeners across the nation to still “Travel The World From Your Own Kitchen.”

On the 25 April 2020 live broadcast of RMWorldTravel with Robert & Mary Carey and Rudy Maxa, Chef Andrew Zimmern joined us to discuss his thoughts on the hospitality and restaurant industries, offer his views for what’s ahead as we being to reemerge and more.  Also as part of this segment of our program, he shared a simple/easy recipe for all fans of America’s #1 Travel Radio Show to prepare and enjoy at home — and bring a taste of the world to your kitchen.

To hear the exclusive interview that aired across our 415+ radio affiliates nationwide, simply click the play arrow below to access the now archived audio of our live broadcast that aired on our national network …

 

And here’s the full recipe that Chef Andrew Zimmern shared for Auflauf Pancakes …

Auflauf Pancakes with Berries
By Andrew Zimmern

This German-style pancake grows up the sides of the pan and forms an amazing, thick, crêpe-y pancake just yearning to be filled with all of your favorite ingredients. You will be amazed at how this looks when it comes out of the oven. Be sure to use a hot, large pan and the magic will happen. Here, I’ve filled it with berries, but it’s endlessly adaptable. You can fill it with anything from ham and cheese, to chocolate chips and whipped cream or just brown sugar and cinnamon.

YOU’LL NEED • 2/3 cup all-purpose flour

• 2/3 cup whole milk
• 3 large eggs
• 3 tablespoons granulated sugar
• Pinch of salt
• 4 tablespoons unsalted butter, at room temperature
• 3/4 cup raspberries
• 3/4 cup blackberries
• 3/4 cup strawberries, hulled and halved
• Toasted sliced almonds, for serving
• Confectioners’ sugar, for dusting

MAKE IT

Preheat the oven to 400°. Heat a 10-inch cast-iron skillet in the oven.

In a medium bowl, whisk the flour with the milk, eggs, granulated sugar and salt. Remove the skillet from the oven. Add the butter and swirl to melt, then pour in the batter. Return the skillet to the oven and bake the pancake until set and the edges are browned, 18 to 20 minutes. Top with the berries and almonds, dust with confectioners’ sugar and serve immediately.

TOTAL TIME: 30 MIN
SERVINGS: 4

ENJOY!