Recipe

Kaiserschmarrn Or The Emperors Nonsense Recipe

	Joe1155 / All my dishes 9 months ago This is a very popular dish in Germany and Austria. The restaurant where I have had it here in Munich (Weisse Braühaus) makes an amazing version that I think is sweeter than this recipe. It is from the website marions-kochbook.de. And it is for Xerxes.... More Prep:30m Cook:10m Servings:3	Joe1155
	moderately difficult

Does this look good? Yeah! / Nope

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Ingredients

1/4 cup white seedless raisins

2 Tbsp rum

3/4 cup flour

1/4 cup cream

1/2 cup milk

pinch of salt

1/4 Tsp vanilla extract and 1 Tbsp sugar

3 medium eggs, separated

2Tbsp and 1 tsp butter

3 Tbsp almond slivers

2 Tbsp sugar

1-2 Tbsp powdered sugar

Directions

Soak the raisins in the rum for 30 minutes

While the raisins are soaking. combine the flour with the salt.

Mix the milk and cream with the egg yolk and vanilla extract. Then combine with the flour and let rest 30 minutes.

Beat the egg whites stiff and add the 1 Tbsp sugar.

Fold the egg whites into the batter.

Heat a non-stick pan over med-high heat, add the butter. When melted add the almond slivers and pour the batter over them.

Smooth the batter and put the raisins on top of it. Cook until the bottom browns(4-5 minutes) Turn the pancake and brown the other side.

Using 2 spatulas, tear (don't cut) the pancake in bite size pieces.

Sprinkle the remaining sugar in the pan, turn the heat to high and, shaking the pan constanly to keep the pancake from sticking, let it caramelize.

Sprinkle with the powdered sugar and serve with vanilla sauce or apricot sauce (Kompott).

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Comments

joe1155 9 months ago said:
I had to make a couple of minor changes in the recipe to convert it from metric to US measures. I've not made this myself, but this sounds very authentic to me.

momo_55grandma 9 months ago said:
Sounds fantastic to me love the different way its made high5 great post thanks

lacrenshaw 9 months ago said:
Oh, joe! This is absolutely divine. A decidedly not-so-wonderful name for a wonderful dish. I can't wait to attempt this in my own kitchen... You have my thanks and my ^5.
Lorraine

krumkake 9 months ago said:
Oh, I'm so excited! We first ate schmarrn when we were in Vienna a couple years ago, and I've been trying to figure out how to duplicate it. Thank you so much for posting this - I will try it very soon (perhaps this weekend?) and let you know how I did...my husband loved this, as did I. The waiter simply explained it as "torn pancakes"...accurate description, but doesn't tell you how wonderful it tastes! Thanks, Joe ~ Krum

juels 9 months ago said:
Thanks for posting this authentic and rare recipe! Sounds so yummy!

wynnebaer 9 months ago said:
Sounds wonderful...:)

ambus 9 months ago said:
That sounds really good.Thanks for sharing a great,unique recipe!

xerxes 8 months, 4 weeks ago said:
Thanks so much, Joe. I appreciate your looking this one up for me. I've got some German friends over here going to the university and they've been homesick for stuff like this. Sounds like the perfect ending to some sauerbraten and kartoffelpuree.
Robert

victoriaregina 2 months, 2 weeks ago said:
How wonderful is this! I made it for weekend guests and they even called the next day to applaud this wonderful recipe again.

Thanks Joe!

broadside 4 days, 11 hours ago said:
Gotta love this stuff! Reminds me of my studies in Eichstätt! I'll definitely have to make it!

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