History:
Kaiserschmarrn, also known simply as Schmarrn, is a beloved Austrian dessert with a fascinating history rooted in Austrian imperial cuisine. Its name translates to “Emperor’s mess” or “Emperor’s pancake,” suggesting its royal origins. The dish is said to have been a favorite of Emperor Franz Joseph I of Austria-Hungary (1830-1916), who ruled from 1848 until his death. Legend has it that Kaiserschmarrn was accidentally created when a chef was preparing pancakes for the emperor but tore them into pieces while flipping them in the pan. Instead of discarding the torn pancake, the resourceful chef served it to the emperor, who enjoyed it so much that it became a regular feature on the imperial menu.
Recipe:
Ingredients:
- 4 large eggs, separated
- 250 ml (1 cup) milk
- 150 g (1 1/4 cups) all-purpose flour
- 50 g (1/4 cup) granulated sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 50 g (1/4 cup) unsalted butter
- 100 g (3/4 cup) raisins (optional)
- Powdered sugar, for dusting
- Applesauce or fruit compote, for serving
Instructions:
- In a large bowl, whisk together the egg yolks, milk, sugar, vanilla extract, and salt until well combined.
- Gradually sift in the flour, whisking continuously, until you have a smooth batter. Let the batter rest for about 15-20 minutes.
- In another bowl, using a clean whisk or electric mixer, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter until just combined. If using raisins, fold them into the batter at this stage.
- In a large non-stick skillet or frying pan, melt half of the butter over medium heat. Pour the batter into the pan and spread it out evenly.
- Cook the pancake for about 4-5 minutes, or until the bottom is golden brown and the top is set but still slightly runny.
- Using a spatula, flip the pancake over and cook the other side for another 3-4 minutes, or until golden brown and cooked through.
- Using the spatula or a wooden spoon, tear the pancake into bite-sized pieces directly in the pan. Add the remaining butter to the pan and continue to cook, stirring occasionally, until the pieces are golden brown and crispy on all sides.
- Remove from heat and transfer the Kaiserschmarrn to a serving platter. Dust generously with powdered sugar.
- Serve immediately with applesauce or fruit compote on the side.
Kaiserschmarrn is traditionally enjoyed as a dessert or even as a main dish for brunch. Its light and fluffy texture, combined with the sweetness from the powdered sugar and the optional fruit accompaniments, makes it a delightful treat that captures the essence of Austrian cuisine and imperial history.
