Recipe: Kaiserschmarren

Kaiserschmarren with strawberry marmalade.

Kaiserschmarren with strawberry marmalade.

These are quite popular in Vienna: they are on most dessert menus, and are common in the Christkindlmarkts. They are usually made with raisins and served with a fruit compote. Good for breakfast or dessert!

375 ml (13 fl oz) milk
120g (4 oz) plain flour, sifted
salt*
lemon zest*
vanilla sugar*
4 egg yolks
4 egg whites
50g (1 3/4 oz) granulated sugar
50g (1 3/4 oz) butter*
raisins (optional)
icing sugar

1. Preheat the oven to 180 C (350 F). Combine the milk, flour, salt, lemon zest, vanilla sugar, and egg yolks in a bowl and whisk until smooth.

2. In a separate bowl whisk the egg whites and granulated sugar until it forms soft peaks. Gently fold the egg white mix into the other bowl of batter.

3. Melt the butter in a large frying pan* and pour the batter to a depth of 3 cm (1 1/4 in.). (If using raisins, sprinkle them on top of the batter.)

4. Cook on stovetop over low heat until the edges set and start to pull away from the sides.* Transfer to oven and cook until the top is golden brown and the middle transforms from a custard consistency to a cake consistency.

5. Remove pan from oven and turn pancake out onto a cutting board. Break it into smaller, irregular sized pieces using either a fork and knife or two forks.* Plate the pancakes and dust top with icing sugar. Serve warm.

*NOTES

1. The salt, lemon zest, and vanilla sugar is to taste. I used 1/2 t salt, 1t zest, and 1 t vanilla sugar. The result was a pancake with a strong hint of lemon, but it wasn’t overwhelmingly lemony.

2. The original recipe calls for tossing the shredded pancakes with “some melted butter” and returning the pancakes to the oven for “a short while.” It is not clear whether the 50g butter is meant for tossing in the pancakes, or cooking them initially. I melted the butter and cooked the pancakes in it, then skipped the buttering the pancakes and returning them to the oven step.

3. The original recipe calls for slicing the pancake in half and flipping the two halves over once the sides start to set and the bottom browns on the stove top. I have no earthly idea how to accomplish this since the batter is so runny it would have disintegrated had I tried to flip it. I therefore just put it in the oven once the sides set without flipping it.

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Recipe: Gebackene Apfelspalten mit Zimtzucker

Fried apples.

Fried apples.

“Baked apple slices with cinnamon sugar,” though the apples are actually fried. We had these on a cold and rainy fall afternoon in Garmisch and they warmed us up. Serve warm with either vanilla ice cream or warm custard.

1 pouch Knorr Sweety Kaiserschmarrn without raisins*
3 apples (about 130g/4.6 oz)
30g (1.1 oz) plain flour
0.3L (about 1 1/2C) Mazola corn oil (for frying)
20g (.71 oz) icing sugar
1 pinch cinnamon

1. Combine the kaiserscharrn mix with 1/4 L (about 1 C) cold water, stir in a bowl to form a smooth dough.

2. Peel, core, and slice the apples into rings. Dredge the slices in flour and dip into the kaiserscharrn dough.

3. Heat the oil in a pan and fry the apple rings until golden brown. Lift from pan, drain, and sprinkle with icing sugar and cinnamon.

*Kaiserschmarrn translates to pancakes, though they are thicker and cakier than what Americans call pancakes. Here is a recipe for kaiserschmarrn: this recipe makes enough batter to fry a dozen apples.