Kaiserschmarrn Austrian Pastry With Strawberries Recipes

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KAISERSCHMARRN



Kaiserschmarrn image

This dish is called Kaiserschmarrn, which translates to something like "Emperor's Mess." The legend says that Emperor Francis Joseph I was having dinner with his wife (who was on a diet at the time). When this heavy dessert was served and she couldn't eat it, the emperor supposedly said "gimme that mess" -- hence the name.

Provided by Food Network

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 14

50 grams (1 3/4 ounces) raisins
250 milliliters (1 cup) rum
130 grams (1 cup) flour
250 milliliters (1 cup) milk
1 teaspoon vanilla extract
1 pinch salt
4 eggs, separated
50 grams (1/4 cup) granulated sugar
50 grams (3 1/2 tablespoons) butter
30 grams (2 tablespoons) butter
200 grams (1 cup) granulated sugar
Confectioners' sugar, for dusting
200 milliliters (3/4 cup) applesauce, for serving
200 milliliters (3/4 cup) stewed plums, for serving

Steps:

  • For the pancake: Soak the raisins in the rum in a small bowl until slightly softened.
  • Preheat the oven to 400 degrees F (see Cook's Note).
  • Mix together the flour, milk, vanilla and salt in a large bowl until smooth. Mix in the egg yolks. In a separate bowl, whip the egg whites and granulated sugar to stiff peaks. Fold the egg whites into the flour mixture.
  • Melt the butter in a large cast-iron pan over medium heat and pour the batter into the pan. Take the raisins out of the rum and sprinkle them over the batter. Transfer the pan to the oven and bake until the pancake is a nice light brown color, about 15 minutes. Remove the pancake from the pan and set it aside.
  • For the caramel: Heat the butter and granulated sugar in the pancake pan over medium heat until the sugar caramelizes, 3 to 4 minutes. Rip or cut the pancake into bite-size pieces and toss them in the caramel.
  • Transfer the pancake pieces to a serving plate and dust confectioners' sugar on top. Serve with applesauce and/or stewed plums on the side.

KAISERSCHMARRN



Kaiserschmarrn image

Kaiserschmarrn is a traditional Austrian dessert. It is a caramelized pancake made with rum-soaked raisins, eggs, flour, sugar, and butter. The pancake is split into pieces while frying, sprinkled with powdered sugar, and served hot with plum sauce on the side or on top.

Provided by breakfastqueen

Categories     World Cuisine Recipes     European     Austrian

Time 1h

Yield 4

Number Of Ingredients 12

¼ cup raisins
¼ cup rum
1 cup whole milk
5 eggs
¼ cup white sugar
½ teaspoon vanilla extract
salt
1 cup all-purpose flour
2 tablespoons butter
1 tablespoon butter, melted
¼ cup confectioners' sugar, plus more for dusting
plum preserves for serving

Steps:

  • In a small bowl, combine raisins with rum and let soak 30 minutes then drain.
  • In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
  • In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners' sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners' sugar and serve with plum preserves.

Nutrition Facts : Calories 506.5 calories, Carbohydrate 69.5 g, Cholesterol 260.3 mg, Fat 16.4 g, Fiber 1.2 g, Protein 13.5 g, SaturatedFat 8.2 g, Sodium 175.9 mg, Sugar 42.5 g

KAISERSCHMARRN (AUSTRIAN JUMBLED PANCAKE)



Kaiserschmarrn (Austrian Jumbled Pancake) image

Kaiserschmarren is the stuff of Austrian childhoods (and adulthoods). This recipe is great for Austrian kid dinners and American breakfasts alike.

Provided by Toi

Categories     Breakfast and Brunch     Pancake Recipes     Baked Pancake Recipes

Time 50m

Yield 4

Number Of Ingredients 10

¼ cup raisins
3 tablespoons dark rum
1 cup all-purpose flour
1 cup whole milk
4 eggs, separated
2 pinches salt
3 tablespoons white sugar
3 tablespoons unsalted butter
2 tablespoons confectioners' sugar, or to taste
2 cups applesauce

Steps:

  • Combine raisins and rum in a small bowl and set aside to soak.
  • Whisk flour and milk in a large bowl until well combined. Set aside for flour to hydrate for 10 minutes.
  • Whisk egg yolks and salt into the moistened flour.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Fold egg whites into the batter in 2 batches.
  • Heat an oven-safe, heavy skillet over medium heat. Melt butter and pour in the batter. Sprinkle rum-soaked raisins on top. Let batter gently brown, 4 to 5 minutes. Reduce heat if batter browns too fast. Cut into quarters with a large spatula. Flip the quarters and let the other side brown gently, 4 to 5 minutes.
  • Transfer the skillet into the oven and bake until pancake is set and puffed up, about 8 minutes. Use 2 large forks to tear the pancake into bite-sized pieces. Sprinkle with confectioners' sugar and serve with applesauce.

Nutrition Facts : Calories 447.7 calories, Carbohydrate 61.9 g, Cholesterol 192.7 mg, Fat 15.4 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 8 g, Sodium 169 mg, Sugar 34.6 g

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