Some time ago I was in Vienna, Austria. Visiting Schloss Schönbrunn and reading austrian menu cards the inspiration to try some ‘Kaiserschmarrrn’ myself developed. It is a national dish in Austria. A short description could be a big scrambled pancake. But is is a bit more complex than that. You can find the real history about the dish on Wikpedia.
Ingredients (4 serves):
– 130 gr flour
– 250 ml milk
– 1 teaspoon vanilla sugar
– a pinch of salt
– 4 egg yolks
– 4 egg whites
– 50 gr sugar
– 50 gr butter
– 50 gr rum-soaked raisins
– 30 gr sugar for caramelisation
– Mix the flour, sugar, vanilla sugar and salt and then add the egg yolks.
– Beat the egg whites stiff, and gradually add the sugar.
– Mix the egg white gently through the dough.
– Heat the butter in a pan, and then add the dough and let it bake for a few minutes. Meanwhile divide the raisons over the dough.
– After that, put the pan for about 15 minutes in a preheated oven, at 200°C.
– Take the pan out of the oven, cut the dough into 4 pieces and turn them around.
– Let it bake for another 10 minutes.
– Take the pan out of the oven and cut the dough into small pieces (2-3cm). Watch out, because the pan is terribly hot!
– Add the sugar for caramelisation and heat for a few minutes in the pan.
– Then serve directly while it is hot, for example with powder sugar and a compote made of plums.
The recipe can be made in many varieties. If you understand the local dialect you can also have a look at this video on youtube.