Home Cooking is a monthly series where we share creative and tasty recipes for you to try at home!
Don’t let the long name give you the wrong idea. Kaiserschmarren (literal translation: Emperor's mess) is not the title of a German heavy metal band (though it would be a pretty good one). Kaiserschmarren are chopped pancakes – a longtime favorite in Austria and Germany. Legend has it we owe this treat to a failed attempt at an omelet, but whether or not the story is true, we’re happy it’s led to this recipe!
Ingredients:
6 eggs
350-400ml milk
180-200g finely ground flour
3 tbsp crystal sugar, for the topping
2 tbsp raisins
1 packet (8g) vanilla sugar
A dash of rum
Some grated lemon rind
A pinch of salt
Approx. 50g butter for frying
1 tbsp of butter shavings and crystal sugar, for caramelizing
Sugar and cinnamon to taste, for dusting
Preparation:
Place the raisins in a bowl, mix with the rum and leave to stand for 15 minutes. Separate the eggs and put the yolks in a mixing bowl. Pour in the milk, flavored with grated lemon rind and vanilla sugar, and add the flour. Mix for a smooth dough.
Beat the egg whites with the crystal sugar and a pinch of salt until it forms a firm peak, then fold into the dough. Pre-heat the oven to 180 degrees Celsius.
Let the butter melt in one large or two small (coated) heatproof dishes. Pour in the mixture and after one to two minutes scatter the soaked raisins over the top. Cook the underside until light brown, turn over using a spatula and bake for six to eight minutes in the oven until golden brown.
Tear the ‘schmarren’ into small pieces using two forks. Scatter the butter shavings over the top, sprinkle with some crystal sugar and caramelize on high heat.
Remove from the grill and arrange on pre-heated plates. Dust with icing sugar and cinnamon and serve with homemade applesauce.
This recipe is courtesy of Chef Christoph Moser of Haxnbaue German Restaurant and Bar.
To read more Home Cooking click here.
0 User Comments