KAISERSCHMARRN
Kaiserschmarrn is a traditional Austrian dessert. It is a caramelized pancake made with rum-soaked raisins, eggs, flour, sugar, and butter. The pancake is split into pieces while frying, sprinkled with powdered sugar, and served hot with plum sauce on the side or on top.
Provided by breakfastqueen
Categories World Cuisine Recipes European Austrian
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- In a small bowl, combine raisins with rum and let soak 30 minutes then drain.
- In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
- In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners' sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners' sugar and serve with plum preserves.
Nutrition Facts : Calories 506.5 calories, Carbohydrate 69.5 g, Cholesterol 260.3 mg, Fat 16.4 g, Fiber 1.2 g, Protein 13.5 g, SaturatedFat 8.2 g, Sodium 175.9 mg, Sugar 42.5 g
LYNZZPAIGE'S KAISERSCHMARRN (EMPEROR'S PANCAKES)
Kaiserschmarrn, also known as the Emperor's Pancakes, is one of the most famous Austrian desserts. It is a lightly caramelized pancake with a sweet taste and fluffy texture. After living in Vienna, Austria, for almost two years, I've had my fair share of Kaiserschmarrn, and it is one of the best desserts that Austria has to offer.
Provided by LynzzPaige
Categories Breakfast and Brunch Pancake Recipes
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Sift flour, sugar, and salt together in a mixing bowl. Pour the milk slowly into the dry mixture while stirring. Add the egg yolks one at a time, beating until well blended before adding the next egg yolk.
- Place the egg whites in a separate bowl; beat until egg whites form stiff peaks. Gently stir 1/3 of the egg whites into the batter. Fold in the remaining egg whites.
- Melt 1 tablespoon butter in an 8 inch skillet over moderate heat. Pour in half the batter and cook about 4 minutes or until browned on the bottom. Loosen edges and slide pancake onto a plate using spatula. Invert the pancake back into the skillet and cook until both sides are brown, about 2 minutes. Remove to a warm platter and keep warm.
- Make the second pancake the same way. Dust with confectioners' sugar and serve.
Nutrition Facts : Calories 590.6 calories, Carbohydrate 65.5 g, Cholesterol 505.3 mg, Fat 26.7 g, Fiber 0.8 g, Protein 23.1 g, SaturatedFat 12.8 g, Sodium 888.8 mg, Sugar 41.6 g
KAISERSCHMARREN (EMPEROR'S PANCAKE) WITH PLUM COMPOTE
Forget the Sacher Torte! This is, imho, the best desert made in Austria. My friends and I were just finishing lunch at a heuriger in Grunzig when we saw enormous platters of this being served to another table. We had to find out what it was and order it ourselves. It may well have been the culinary highlight of our trip (that, and the one perfectly-prepared Wienerschnitzel, something that is not often done right, even in Austria). Spear a piece of the hot pancake, dip it into the plum compote and, yes, that is a smile on your face!
Provided by evelynathens
Categories Breakfast
Time 40m
Yield 2 pancakes per person, 8 serving(s)
Number Of Ingredients 17
Steps:
- For the Kaiserschmarren:.
- Sift flour, sugar and salt together.
- Using rotary beater, whip eggs until light and frothy; beat in milk and cream and melted butter.
- Turn flour mixture into beaten egg and still using rotary beater, whip until you have smooth batter.
- Grease a 6" or 8" skillet with a little butter and when moderately hot, pour in just enough batter to cover bottom of skillet with a paper thin layer.
- To do this, pour batter, then quickly tilt and rotate pan so batter runs over it evenly.
- Cook over moderate heat until pancake is golden brown on underside; turn and brown second side.
- Remove to a heated platter.
- Continue frying pancakes this way until batter has been used.
- With two forks, tear pancakes into small pieces, approximately 1" to 1 1/2" squares or rectangles will do.
- Melt 1/2 cup butter in a 10" skillet and add soaked, well drained raisins and cinnamon.
- Put cut pancakes into this sauce and sprinkle with 1 cup sugar.
- Toss lightly over low heat so that it becomes evenly distributed.
- Do this quickly, as sugar should not melt but retain some of its grainy texture.
- Serve immediately.
- Makes 16-20 pancakes.
- For the Plum Compote:.
- In a saucepan, bring the sugar, water, cinnamon, and star anise to a boil.
- Gently mix in the plums, reduce heat and allow to cook for 5 minutes, covered.
- Serve warm or at room temperature.
Nutrition Facts : Calories 529.2, Fat 22.8, SaturatedFat 13.5, Cholesterol 140, Sodium 215.9, Carbohydrate 79.3, Fiber 2.1, Sugar 63, Protein 5.8
EMPEROR'S PANCAKE/KAISERSCHMARREN!
This pankake was the favorite of Kaiser Franz Joseph of Austria.It is served to this day in many fine restaurants throughout Austria.I brought this recipe from my childhood with me to this country and it has become our Christmas Breakfast. I will include and ADULT Version, that I have to serve often for friends as a brunch. :-).
Provided by Koechin Chef
Categories Breakfast
Time 30m
Yield 1 pancake, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour through salt in a bowl and whisk or blend until smooth. Cover with plastic wrap and set asside for 20 minutes. The flour needs to swell and get fat and happy. :-).
- Meanwhile peel, core and sliver your apple. you want very thin slivers, so the apples cook. To keep them from turning brown. Sprinkle with lemon juice or cover with Lemon/Lime Soda. Drain and dry with papwer towel before adding.
- Place the raisins in a small microwave safe bowl and add the juice. Cover with Saran and buzz for about 30 seconds. Set asside.
- Over medium heat in 12-inch skillet, heat a little butter (2 T and 1 T vegetable oil). Pour in the batter and distribute the apples, raisins and almonds over the top.Do not stir.
- Cook until the top looks set. Peak underneath with a spatula. It should be golden brown.
- Now take two forks and start tearing your pancake into small pieces, turning them as you go. so the top side also cooks and browns. Remove from heat and serve sprinkled with fresh lemon juice and powdered sugar.
- Adult Version: Soak/plump your raisins in dark rum or Kirschwasser. Save what you drain off and sprinkle it over the top of the Schmarren along with powdered sugar. No lemon with this version, but extra Booze is also permitted. :-).
Nutrition Facts : Calories 509.9, Fat 22.4, SaturatedFat 11.6, Cholesterol 139.7, Sodium 234.8, Carbohydrate 69.5, Fiber 3.8, Sugar 35.3, Protein 10.6
KAISERSCHMARRN (EMPEROR'S CUT-UPS) RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 10
Steps:
- Mix the flour, milk, egg yolks, salt, melted butter and 1 tablespoon sugar into a smooth batter. Cover and let rest 30 minutes for the flour to swell. Beat the egg whites with 1 tablespoon sugar until stiff and gently fold into the batter. Melt the clarified butter in a non-stick pan; pour the batter in, cover and cook. Once the underside of the pancake has turned golden, turn it over and continue to cook uncovered until the other side has also turned golden brown. Cut up into bite-sized pieces. Sprinkle the pancake, while still hot, with powdered sugar or a mixture of cinnamon sugar. Tips and hints: Kaiserschmarrn is even more delectable if you caramelize the powdered sugar in the pan instead of dusting it on afterwards. Just free up a corner of the pan when cooking the Kaisershmarrn and sprinkle in 1 to 2 teaspoons powdered sugar. Once the powdered sugar has caramelized, which will happen very quickly, move the pancake back over it and spread it all around. Strained pears, applesauce or plum compote is the traditional accompaniment.
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- Separate the eggs - egg yolks into a large mixing bowl and egg whites into a medium-sized mixing bowl. Make sure that no egg yolk gets into the egg whites as this would make it harder to beat the egg whites in the next step.
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