[Cooking] [Food] Kaiserschmarrn

[karohemd]

After the fish and meat indulgence over the last two evenings, I fancied some traditional grub so made a pan of Kaiserschmarrn. It was very yummy.
I had run out of fresh fruit so I had those wonderful cherries in cherry liqueur I'd found at the local greengrocer on the side. Rather strong but oh so yummy.

In Austria or Bavaria you'd eat it as a main meal but it would just work as well as a dessert (obviously in a smaller portion).

Ingredients:
(1 person as main for dinner, 3 for dessert)
Eggs (3 large, 4 medium or 5 small)
milk
plain flour
castor sugar
icing sugar
butter
raisins/sultanas or similar (optional: soaked in rum or whisky)
Method
separate the eggs, whisk the yolks with ca. 3tbsp of sugar, add about two parts milk and then about 3 or 5 tbsp of sifted flour (whisk in the flour one by one until it's the consistency of double cream). Let the batter rest/expand for about 20 minutes. Beat the whites to stiff peaks then fold them in until incorporated.
Heat a large, thick bottomed frying pan (cast iron is ideal), melt enough butter to generously cover the bottom, pour in the batter. Turn the heat down to medium after about a minute. When the underside starts to brown, chuck in a handful of raisins into the still liquid batter and turn the pancake over. Let brown for a bit then break up into bitesized pieces with your spatula, turn the heat down to low and continue frying for about five minutes. Turn out on plate and dust with icing sugar.
Serve with apple sauce or other fruit compote/preserve.

Comments

[stultiloquentia]

I haven't had Kaiserschmarm since I lived in Vienna! I am so making this for myself this week. *glee*

Question: fold in the stiff egg whites until incorporated. Do I beat the egg whites until they're stiff, as if I'm making a meringue, and then fold them in?

[karohemd]

*grins* Glad I could inspire. :o)

Yes, sorry that was shoddy writing but there's little point in separating the eggs if you're not beating the whites, is there?

[stultiloquentia]

I dunno, maybe they...congeal...on the counter or something. :P I generally avoid recipes that call for separating eggs, because most of them only use one part, and I hate having to remember to make a lopsided omelet the next day. But this is good. No omelets required.

[karohemd]

I hate wasting things, too. I have this problem when I make my mousse au chocolat which only contains whites but I now have a few things I can do (aioli, mayo etc.).

[feuervogel]

I have recipes that call for more yolks than whites (ice cream, some custards), so I have many little containers of egg whites in my freezer, waiting to become meringues. Which reminds me that I ought to do that...

I like how in this icon you're wearing a checkered shirt :)

[karohemd]

*nods*

I have this user name for a reason. ;)