richard-in-cincy
Well-known member
I had the biggest mental block against Kaiserschmarren for a long time, I just didn’t get the “take two forks and rip the omelette to pieces” after it was finished baking. But once you see it sitting lofty on the plate, carmelized with drifts of powdered sugar on the crispy edges, and then taste the wonderful buttery, eggy, vanilla wondrousness, you’ll be amazed at how such a simple thing can be so amazingly delicious. The dessert is served with a stewed fruit, stewed plums or apples being the most common.
Classic Austrian Kaiserschmarren (Emperor’s Pancake) from “Die Güte Küche” by Ewald Plachutta and Christoph Wagner.
For 6-8 portions (made in two skillets). For a one skillet 3-4 portion size, half the recipe.
8 egg whites
8 egg yolks
1 cup granulated sugar
240 gr. all purpose flour
½ liter whole milk, or half milk and half cream
1 tblsp. vanilla sugar
½ tsp. vanilla extract
60 gr raisins
2 tblsp rum
½ tsp. salt
150 gr. butter (I use 200gr--100 for each skillet)
vanilla sugar and powdered sugar
Pour the rum over the raisins and stir to coat, seal and let marinate overnight, stir occasionally. Or, if you forget to do this, put them in a small bowl, cover, and microwave until bubbly. Set aside to marinate while you make the omelet.
Preheat oven to 400F. Beat the egg whites, ½ cup sugar, and salt to stiff peaks. Beat the milk, egg yolks, vanilla sugar, ½ cup sugar, and flour to a smooth batter. Fold the meringue in three shifts into the egg yolk batter. Melt the butter divided into two pans on the stove to hot. Divide the batter between the two pans, divide the raisins sprinkled evenly over the two pans. Bake the omelets for 10 minutes, until set or a little golden brown for a crispier edged omelet. Remove the pans from the oven and shred the omelets into large bit-sized pieces with two forks. Distributed the pieces evenly in the skillet and prinkle the Kaiserschmarren with another tablespoon of vanilla or granulated sugar and return to the oven for a few more minutes to brown and caramelize the sugar. Remove from the oven and dust generously with powdered sugar.
Serve with a side of stewed fruit compote.
Classic Austrian Kaiserschmarren (Emperor’s Pancake) from “Die Güte Küche” by Ewald Plachutta and Christoph Wagner.
For 6-8 portions (made in two skillets). For a one skillet 3-4 portion size, half the recipe.
8 egg whites
8 egg yolks
1 cup granulated sugar
240 gr. all purpose flour
½ liter whole milk, or half milk and half cream
1 tblsp. vanilla sugar
½ tsp. vanilla extract
60 gr raisins
2 tblsp rum
½ tsp. salt
150 gr. butter (I use 200gr--100 for each skillet)
vanilla sugar and powdered sugar
Pour the rum over the raisins and stir to coat, seal and let marinate overnight, stir occasionally. Or, if you forget to do this, put them in a small bowl, cover, and microwave until bubbly. Set aside to marinate while you make the omelet.
Preheat oven to 400F. Beat the egg whites, ½ cup sugar, and salt to stiff peaks. Beat the milk, egg yolks, vanilla sugar, ½ cup sugar, and flour to a smooth batter. Fold the meringue in three shifts into the egg yolk batter. Melt the butter divided into two pans on the stove to hot. Divide the batter between the two pans, divide the raisins sprinkled evenly over the two pans. Bake the omelets for 10 minutes, until set or a little golden brown for a crispier edged omelet. Remove the pans from the oven and shred the omelets into large bit-sized pieces with two forks. Distributed the pieces evenly in the skillet and prinkle the Kaiserschmarren with another tablespoon of vanilla or granulated sugar and return to the oven for a few more minutes to brown and caramelize the sugar. Remove from the oven and dust generously with powdered sugar.
Serve with a side of stewed fruit compote.