Since we discovered this while we were in Bavaria, I knew you would want to make this at home. Turns out both the Austrians and the Germans claim it as their own. There are many versions of recipes for this dish, so this is a compilation of those variations that I thought made the best one. Many soaked their raisins in rum but since we dislike that flavor, I soaked mine in hot water. (juice would work too if you want to experiment with other flavors) The idea is to cook the pancake on one side then after you flip the pancake over , you tear (or cut) it into 1-2 inch pieces. Place the pieces on your serving plate and pour applesauce over the pile. My favorite topping put caramelized raisins and almond slices on top. You could just add the raisins straight onto the pancake as it's cooking or put them on top of the torn pieces if you want to skip that step. This picture is before I put on the applesauce and the powdered sugar - and when I experimented with craisins, they were