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Kaiser Schmarren
Nb persons: 6
Yield:
Preparation time: 10 min
Total time: 25 min
Source: Adapted from Christina C. Keimig, 2004 BusyMoms
| Ingredients: | |
| 6 | eggs |
| 1 stick | butter |
| 1 tsp | salt |
| 1-1/2 cups | milk |
| 1-1/2 tsp. | vanilla |
| 3/4 cup sugar | sugar |
| 1-1/2 cups | flour |
| 3/4 cup | Raisins |
| 1/2 cup | brandy |
| 2 tbsp | confectioners' sugar |
When we were kids, my grandmother made Kaiser's Schmarren for us as a special breakfast. This dish was well known when she was a child in the Austrian-Hungarian Empire and in southern Germany. The name roughly translates as the Emperor’s mess and is delicious.
Instructions:
1. Soak the raisins in the brandy.
2. Melt the stick of butter in a small bowl.
3. Separate the eggs into separate mixing bowls.
4. Beat the egg yolks a little and then add the milk, salt, sugar, vanilla and about 3/4 of the butter. Mix well.
5. Stir in the flour gradually, mixing with a whisk, until the batter is uniform and smooth.
6. Beat the egg whites until stiff.
7. Fold the egg whites into the batter to obtain a uniform, frothy, composition.
8. Put the remaining butter into a very hot large non-stick frying pan. When the butter begins to froth, pour in the batter.
9. After a few minutes check to see if the batter at the bottom of the ban is getting lightly browned. If not continue to cook until that occurs.
10. Using a sturdy non-metallic spatula, turn the batter over in parts and brown the uncooked mixture (it makes more crust that way, and believe me, you want lots of crust!).
11. When most of the batter has turned into pancake-like chunks, tear into small pieces using the spatula and a fork. Continue to turn the pieces over and over until they are firm and consistent in appearance.
12. Drain the raisins and add them to the pan turning them over with the pieces until they are warmed.
13. Put the Schmarren into a serving bowl and dust with powdered sugar.
14. Serve with preserves, mashed fruit or maple syrup for those with a big sweet tooth.
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