Kaiserschmarrn
Kaiserschmarrn, also referred to as the “Emperor’s Mess,” is a delightful Austrian dessert that has won hearts far beyond its homeland. It is also known as the “Emperor’s Pancake” and is named after Emperor Franz Joseph I. It’s a fluffy, caramelized pancake that’s torn into bite-sized pieces and typically sprinkled with powdered sugar. This delightful treat is often served with fruit compote or applesauce and can be enjoyed as a dessert or a sweet meal.
The term “Schmarrn” translates to “mess” in German, referencing the dish’s slightly chaotic appearance when served. Despite its humble looks, Kaiserschmarrn offers a perfect balance of flavours and textures that makes it a favourite dish.
This dish combines simple ingredients like flour, eggs, milk, and sugar to create something truly special. It’s often enjoyed as a dessert, a sweet brunch option, or even a comforting main course in Alpine regions. The pancake is cooked until golden brown, torn into bite-sized pieces, and then caramelised with sugar for an irresistible crunch.
Tips for Separating Eggs
Chill Before Separating:
Keep Eggs Cold: Eggs are easiest to separate right out of the refrigerator. The yolk stays firmer, reducing the risk of breaking.
Use Three Bowls:
Separate Over a Small Bowl: Crack the egg over a small bowl, letting the white drop in first. This way, if the yolk breaks, you haven’t contaminated a large batch of whites.
Transfer Whites: Once separated, transfer the white into a larger mixing bowl.
Repeat: Use the smaller bowl again for the next egg, preventing cross-contamination if an accident occurs.
Crack Gently:
Tap Lightly: Crack the egg gently on a flat surface rather than the edge of a bowl to avoid shell shards.
Open Slowly: Carefully open the shell, using the halves to help separate the white from the yolk.
Egg Separator Tool:
Use a Separator: Consider using an egg separator, a small tool designed to hold the yolk while the whites drip through.
DIY Separator: Use a slotted spoon or your hand as an alternative. The egg white will slip through, leaving the yolk behind.
Room Temperature for Beating:
Let Whites Warm: After separating, allow the egg whites to reach room temperature before beating them. This helps them whip up to a larger volume and creates a more stable foam.
Plan Ahead: If time permits, separate eggs early and leave them at room temperature for 20-30 minutes before starting the recipe.
Variations
Almond Kaiserschmarrn: Add a handful of sliced almonds to the batter for a nutty twist.
Fruit Kaiserschmarrn: Add diced apples or pears to the batter for extra fruitiness.
Chocolate Kaiserschmarrn: Add chocolate chips to the batter for a decadent treat.
Quick Tips
• Separating eggs is often easier when cold because the whites are firmer and less likely to break, making it simpler to separate from the yolks without mixing them.
• Room temperature egg whites whip up much more easily and achieve greater volume compared to cold ones.
Kaiserschmarrn
Ingredients
- 4 large eggs separated
- 200 ml milk
- 100 g all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp vanilla sugar or 1 tsp vanilla extract
- ¼ teaspoon salt
- 2 tbsps/ 30 g unsalted butter
- ¼ cup/ 30 g raisins (optional)
- Juice of one orange or 4 tbsps rum or water for soaking raisins, optional
- Powdered sugar for dusting
- Apple or plum compote for serving, optional
Instructions
- If using raisins, soak them in rum, water or orange juice for about 15 minutes to plump them up, then drain.
- Separate the egg yolks from the egg whites. Place the yolks in one bowl and the whites in another.
- In a mixing bowl, whisk the egg yolks, milk, flour, sugar, vanilla extract, and salt until smooth and well combined.
- Using an electric mixer, beat the egg whites until they form stiff peaks. This will help make the Kaiserschmarrn fluffy.
- Gently fold the beaten egg whites into the batter using a spatula. Be careful not to deflate the egg whites; the goal is to keep the batter light and airy.
- Heat a 10" large non-stick or cast iron skillet over medium heat. Add half the butter and let it melt, coating the bottom of the pan.
- Pour half the batter into the pan, (approximately about ¾” thick layer) spreading it evenly. Sprinkle the drained raisins over the batter if using.
- Cook the batter for about 5-7 minutes, or until the bottom is golden brown and the top is mostly set. You can use a spatula to check the underside for colour.
- Cut the pancake into quarters using a spatula or two forks and carefully flip each piece over to cook the other side. Alternatively, you can tear the pancake into bite-sized pieces for a more rustic look.
- Cook for another 2-3 minutes until the pieces are cooked through and have a nice golden colour.
- If you prefer a caramelized version, sprinkle a little extra sugar over the pancake pieces in the pan and let them caramelize slightly.
- Once cooked, transfer the Kaiserschmarrn to a serving plate. Dust with powdered sugar and serve with apple or plum compote on the side.
- Repeat the same process for the remaining batter.
- Kaiserschmarrn is best enjoyed warm, so dig in while it’s hot!
Notes
