Kaiserschmarrn Emperors Cut Ups Recipe 435

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LYNZZPAIGE'S KAISERSCHMARRN (EMPEROR'S PANCAKES)



LynzzPaige's Kaiserschmarrn (Emperor's Pancakes) image

Kaiserschmarrn, also known as the Emperor's Pancakes, is one of the most famous Austrian desserts. It is a lightly caramelized pancake with a sweet taste and fluffy texture. After living in Vienna, Austria, for almost two years, I've had my fair share of Kaiserschmarrn, and it is one of the best desserts that Austria has to offer.

Provided by LynzzPaige

Categories     Breakfast and Brunch     Pancake Recipes

Time 35m

Yield 2

Number Of Ingredients 7

½ cup all-purpose flour
5 tablespoons white sugar
½ teaspoon salt
1 cup milk
5 eggs, separated
2 tablespoons butter
confectioners' sugar

Steps:

  • Sift flour, sugar, and salt together in a mixing bowl. Pour the milk slowly into the dry mixture while stirring. Add the egg yolks one at a time, beating until well blended before adding the next egg yolk.
  • Place the egg whites in a separate bowl; beat until egg whites form stiff peaks. Gently stir 1/3 of the egg whites into the batter. Fold in the remaining egg whites.
  • Melt 1 tablespoon butter in an 8 inch skillet over moderate heat. Pour in half the batter and cook about 4 minutes or until browned on the bottom. Loosen edges and slide pancake onto a plate using spatula. Invert the pancake back into the skillet and cook until both sides are brown, about 2 minutes. Remove to a warm platter and keep warm.
  • Make the second pancake the same way. Dust with confectioners' sugar and serve.

Nutrition Facts : Calories 590.6 calories, Carbohydrate 65.5 g, Cholesterol 505.3 mg, Fat 26.7 g, Fiber 0.8 g, Protein 23.1 g, SaturatedFat 12.8 g, Sodium 888.8 mg, Sugar 41.6 g

KAISERSCHMARRN (AUSTRIAN PANCAKES)



Kaiserschmarrn (Austrian Pancakes) image

Sweet and doughy, Kaiserschmarrn (literally "Emperor's Mess") is a delicious Austrian dessert that is so easy to prepare. Made from eggs, flour, milk, and sugar, this messy looking pancake is best served with a sweet plum jam, apple sauce, or just powdered sugar!

Provided by Recipes From Europe

Categories     Desserts

Time 25m

Number Of Ingredients 10

1/4 cup raisins (optional)
2 tablespoons rum or water (if using raisins)
4 medium-sized eggs
1/3 cup sugar
1 teaspoon vanilla extract
a pinch of salt
1 cup flour
1 cup milk
2 1/2 tablespoons butter
powdered sugar and/or plum jam (to garnish)

Steps:

  • If you want to include raisins into your recipe, soak them for around 15-30 minutes in 2 tablespoons of rum. If you don't like rum and/or are sharing this meal with kids, just use water instead.
  • Separate the eggs - egg yolks into a large mixing bowl and egg whites into a medium-sized mixing bowl. Make sure that no egg yolk gets into the egg whites as this would make it harder to beat the egg whites in the next step.
  • Beat the egg whites in their bowl for a few minutes until stiff. When tilting the bowl, the egg whites should barely move/slide. Another way to test that the egg whites are stiff enough is to raise your beaters. If the egg whites create a little "mountain" in the bowl, your egg whites are stiff enough.
  • In the bowl with the egg yolks, add sugar, vanilla extract, and salt. Beat with your electric mixer until the batter is smooth.
  • Add in the milk and the flour interchangeably into the egg yolk mixture in small increments while beating the batter on the lowest setting.
  • Set your electric mixer aside and carefully fold the egg whites into the egg yolk mixture with a spatula. Also add the raisins (optional).
  • Heat butter in a large frying pan and pour the batter in. If you have a smaller pan, you might want to fry the batter in two batches. We usually use a pan with a 10-inch diameter and prefer to fry it in two intervals as it makes it easier to flip and rip. Fry the pancake on low-medium heat for around 5 minutes until the bottom is slightly golden brown.
  • Break/rip your pancake into a couple of big pieces with a spatula and flip. The top of the pancake might still be uncooked which is fine - it will cook quickly once flipped. After flipping the pancake wait for around 2 minutes for it to cook lightly, then start ripping the pancake into even smaller pieces. Keep moving the pieces until everything is golden brown and fully cooked through.
  • Plate your pieces and serve your pancake with powdered sugar, plum jam, or apple sauce.

Nutrition Facts : ServingSize 1 g, Calories 511 kcal, Carbohydrate 85 g, Protein 11 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 188 mg, Sodium 191 mg, Fiber 1 g, Sugar 54 g, UnsaturatedFat 5 g

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.

KAISERSCHMARREN



Kaiserschmarren image

Provided by Food Network

Categories     dessert

Time 50m

Yield 3 cups base, 4 to 8 servings

Number Of Ingredients 18

4 egg yolks
4 1/2 ounces sugar
8 ounces creme fraiche
1 ounce dark rum
4 teaspoons flour
2 tablespoons plumped golden raisins
Soft unsalted butter, for brushing
Sugar, for coating
3 egg whites
1 recipe Strawberry Sauce, recipe follows
1 pound fresh strawberries, hulled, cut in halves
1/2 pound strawberries, hulled
3 tablespoons sugar
1/2 whole star anise
1/2 tablespoon orange zest
1/2 orange, juiced
1/4 cup dry white wine
1/2 tablespoon fresh lemon juice

Steps:

  • Prepare the "kaiser" base. In the mixer bowl, combine the egg yolks and 3 ounces of sugar. Mix over medium speed, with the wire whisk, until pale yellow. Add the creme fraiche and rum. Continue to mix until smooth. Fold in the flour and raisins. This can be prepared up to 1 day in advance.
  • Preheat the oven to 425 degrees F. Brush 4 (6-inch) saute pans with butter and sprinkle with sugar. To make the Kaiserschmarren, in a separate mixing bowl, whisk the egg whites to soft peaks. Add the remaining 1 1/2 ounces of sugar and continue to whip until stiff but not dry. Fold the meringue into the "kaiser" base. Spoon the souffled mixture into 4 pans. Bake for 12 minutes.
  • To serve, in a medium saute pan, reheat the Strawberry Sauce. Add the fresh strawberries and toss until well coated. Serve over the Kaiserschmarren.
  • Combine all the ingredients in a medium saucepan. Bring to a boil. Cook for 5 minutes. Remove from heat and cover with plastic wrap. Allow flavor to infuse for 10 minutes.
  • Transfer the mixture to a blender and process until well incorporated. Strain. This can be prepared up to 3 days ahead. Yield: about 1 1/2 cups

KAISERSCHMARRN (EMPEROR'S CUT-UPS) RECIPE - (4.3/5)



Kaiserschmarrn (Emperor's Cut-Ups) Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 10

EQUIPMENT NEEDED:
1 1/3 cups flour
1 3/4 cups cold milk
4 egg yolks, whites reserved
1 pinch salt
2 tablespoons melted butter
2 tablespoons sugar
2 to 3 tablespoons clarified butter (note: I didn't clarify mine)
Powdered or cinnamon-sugar, for dusting
Pan with lid

Steps:

  • Mix the flour, milk, egg yolks, salt, melted butter and 1 tablespoon sugar into a smooth batter. Cover and let rest 30 minutes for the flour to swell. Beat the egg whites with 1 tablespoon sugar until stiff and gently fold into the batter. Melt the clarified butter in a non-stick pan; pour the batter in, cover and cook. Once the underside of the pancake has turned golden, turn it over and continue to cook uncovered until the other side has also turned golden brown. Cut up into bite-sized pieces. Sprinkle the pancake, while still hot, with powdered sugar or a mixture of cinnamon sugar. Tips and hints: Kaiserschmarrn is even more delectable if you caramelize the powdered sugar in the pan instead of dusting it on afterwards. Just free up a corner of the pan when cooking the Kaisershmarrn and sprinkle in 1 to 2 teaspoons powdered sugar. Once the powdered sugar has caramelized, which will happen very quickly, move the pancake back over it and spread it all around. Strained pears, applesauce or plum compote is the traditional accompaniment.

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

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Top Asked Questions

What is Kaiserschmarrn and how is it made?
And the original kaiserschmarrn was born. What is Kaiserschmarrn? Kaiserschmarrn is a fluffy pancake that has been chopped up into bitesize pieces. Then it is caramelized with some sugar and butter, and served up hot with rum raisins, apple sauce, plum jam, ice cream, or whipped cream.
Do you beat the egg whites when making kaiserscharrn?
I used it because it was quicker to mix up but without beating the egg whites it is missing the right texture for Kaiserscharrn. The finished product should like random sized nuggets of pancake and not ribbons like this one makes
How many servings are in a Kaiserschmarrn?
The original kaiserschmarrn recipe we learned living in Bavaria includes spiced rum raisins, and that really kicks it up a notch. Our recipe makes four servings, but there are times when I like to make just a single serving for myself, or a kaiserschmarrn for two.
What is the best way to cook a Kaiserschmarrn?
The Kaiserschmarrn will even be fluffier and since the surface of the pancake is set, flipping it will be an easy task. It doesn’t even take longer to make it with this method, the only difference is preheating the oven to 395 °F (200 °C).

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