RECIPE

KAISERSCHMARRN

I was first introduced to this dessert (or snack for some) when I was skiing in Austria. And being sceptical about why it would be so hard to make, I decided to try it out; the ingredients are what you would normally find in your kitchen cupboard so I didn’t think it would be that difficult at all. Even the Austrian Tourist Board has the recipe listed on their website!

So why would people avoid making this if it tastes so good? When you do try it out yourself you will find out why.

Definitely take the advice of the recipes regarding portions suggested; I tried to make a double batch at a recent party and it really did not turn out well. If you see it offered on a menu in a restaurant/cafe in Austria, they will warn you that there would be a waiting time for it (the Austrians quote 20 mins extra waiting time).

Kaiserschmarrn, chopped sweet pancakes as the Austrian Tourist Board describes it, really is a dish that cannot be pre-prepared nor kept for eating later – it must be consumed immediately once it is made.

Ingredients
4 eggs, yolks and whites separated (the larger the egg the more egg white, the better!)
125ml milk
100g caster sugar
1 pinch salt
125g plain flour
100g raisins soaked in warm schnapps just enough to cover (I have the greatest luck to have on hand fantastic schnapps made by my neighbour in Austria, and I am partial particularly to his honey infused schnapps!)
1 tbsp butter
2 tbsp icing sugar
400g apple sauce, optional (I usually make my own, check here for a simple recipe)

Method
1. Whisk the egg whites in a clean metal bowl until soft peaks form.
2. Beat the egg yolks in a separate bowl until smooth; add in the milk, sugar, salt, flour and raisins and combine until just mixed.
3. Fold in the egg whites with a large metal spoon. Try to use the minimal of folding as possible so that the mixture retains as much air.
4. Melt the butter in a large non stick frying pan over medium heat. Pour the batter into the pan and cook the underside until golden brown; at this stage do not check too often, as you need the base to be just cooked enough to flip.
5. Flip and cook the other side, the half cooked mixture will break apart. At this stage you can ‘cut/tear’ the mixture into pieces with your spatula, turning over regularly till all the mixture is cooked to a golden brown.
6. Transfer into serving dish and sprinkle with icing sugar (use a sieve) to garnish and serve with apple compote on the side immediately. Enjoy!

KAISERSCHMARRN

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