OK, promises, promises.
A little more about the Kaiserschmarren.
The name Kaiserschmarren is a compound of the words Kaiser (emperor) and Schmarren (a scrambled or shredded dish). Schmarren is also a colloquialism used in Austrian and Bavarian to mean trifle, mishmash, mess, rubbish, or nonsense. The word “Schmarren” is related to scharren (to scrape) and schmieren (to smear [see schmear]).
Kaiserschmarrn is a popular meal or dessert in Austria, Bavaria, and many parts of the former Austro-Hungarian empire.
Kaiserschmarren is a light, caramelized pancake made from a sweet batter using flour, eggs, sugar, salt, and milk, fried in butter. And that’s all you need. Except for one handful of soaked raisins. The quantities and ratio are completely up to you. The egg whites are separated from the yolk and beaten until stiff. Mix everything well. The dough should still be slightly liquid.
Then pour the dough into a buttered pan about 1 cm thick. When it’s slightly browned, turn it over and tear it apart with a fork. According to some rule, two forks should be used for this.
Then slowly bake until the surface is golden brown and the inside is golden yellow. Meanwhile, stir several times.
Sprinkle with powdered sugar before serving, then served hot with apple sauce. Or jam.
Hint, you can soak raisins in rum. But you know, then this is not a dessert for children.
And last but not least, let your imagination run free.
Sounds easy enough. Until you try to actually make it. #truestory
So, instead of Emperor’s, you’ve got only mess…
I soak the raisins in rum for half an hour or longer. It is actually best when you add the raisins immediately after the batter is in the pan. This way, they will not sink to the ground, where they might burn.
Beat the egg yolks together with the vanilla sugar, a pinch of salt, and 1 heaping tablespoon of sugar using a hand mixer until light and fluffy.
Gradually add alternating spoonfuls of flour and generous splashes of milk, mixing continuously until all are used up.
Then stir in the melted butter. The batter will seem quite runny – that’s exactly how it should be.
Let the batter rest for 30 minutes, then mix it well again.
Now beat the egg whites until stiff peaks form and gently but thoroughly fold them into the batter using a spoon.
There should be no visible white streaks remaining.
In a pan, melt some butter and pour in the batter to a height of about 1 cm.
Lower the heat slightly and let it cook until golden on the bottom – check occasionally.
Cut the batter into quarters, flip each piece, and let them cook again.
Then tear into bite-sized pieces, sprinkle with 2 teaspoons of sugar, and briefly allow them to caramelize.
Almost done: Serve on plates and dust with powdered sugar.
Thanks for this!