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Regardless of what its name might imply, kaiserschmarrn (lit. the Emperor's mess), whether served as a dessert or a main dish, is one of the staples of Austrian cuisine. This light, fluffy pancake is made with eggs, flour, and milk topped with raisins soaked in rum and fried in butter. The cooked pancake is then cut into pieces, sprinkled with butter shavings and crystal sugar, and caramelized under a broiler. The finished dish is served on preheated plates and dusted with cinnamon and caster sugar.
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This recipe adapted from the website of Wolfgang Puck, an Austrian-born American restaurateur, and chef, is a more elaborative twist on this classic Austrian dish. The pancake is given more of a soufflé texture, which is obtained by folding the meringue into the base batter. The strawberry sauce is made from scratch, preferably a few days in advance, although you can skip this step and use a store-bought one instead.
PREP 30min
COOK 15min
RESTING 15min
READY IN 1h
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This easy-to-make kaiserschmarrn recipe published by the Austrian Tourist Board requires that egg whites be beaten separately, then folded into the batter, a method that gives the pancake a fluffy texture.
6 eggs
350 - 400 ml (1 ⅓ - 1 ⅔ cups) milk
180–200g (6.3 - 7 oz) finely ground flour
3 tbsp crystal sugar, for the topping
2 tbsp raisins
1 packet (8g/2 tsp) vanilla sugar
a dash of rum
some grated lemon rind
a pinch of salt
approx. 50g (1.75 oz) butter for frying
1 tbsp of butter shavings and crystal sugar, for caramelizing
confectioners' sugar and cinnamon, for dusting
Soak the raisins in rum for 15 minutes in a separate bowl.
Set the oven to preheat at 180°C/350°F. Melt the butter in an ovenproof dish.
To make the dough mix the egg yolks, milk, flour, grated lemon rind, and vanilla sugar until smooth. Then, beat the egg whites with sugar and salt until firm peaks appear, and fold them into the dough mixture.
Pour the batter into the dish and sprinkle it with soaked raisins after 1-2 minutes, leaving the underside to cook until light brown. Turn the mixture over and bake for another 6-8 minutes in the oven until golden brown.
Cut the schmarren into smaller pieces, and sprinkle with butter shavings and crystal sugar.
Place under the broiler to caramelize under high top heat.
When done, place the dish on preheated plates and dust with cinnamon and icing sugar. It’s best served with fruit compotes and sauces, notably apple and cranberry ones, and also baked plums.
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