Kaiserschmarrn – the Austrian national dish

 

Kaiserschmarrn
Kaiserschmarrn

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

Directions:

  • 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.

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