Kaiserschmarren Recipes

KAISERSCHMARREN

Steps:

• Mix flour and milk to a thick paste. Add salt. Stir in egg yolks and unsalted butter. Beat egg whites with 1/4 cup sugar until stiff and fold into batter. , Melt 1/2 cup butter in a 12-in. round cast-iron skillet or 11x7-in. glass baking dish. Pour in batter. Scatter raisins over top. Bake at 375° for 20 minutes. , Using two forks, tear pancake into pieces and allow to steam for a moment. Dust with confectioners' sugar and serve with plums or other fruit.

KAISERSCHMARREN

Steps:

• Beat the egg whites in a clean bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Beat the egg yolks in a separate bowl until smooth; mix in the milk, sugar, salt, flour, and raisins until just moistened. Fold in the egg whites.
• Melt the butter in a large skillet over medium heat. Pour the batter into the skillet and cook until golden brown; flip and cook until set on the other side, about 1 minute. Tear the kaiserschmarren into pieces using two forks and continue cooking until golden brown, about 2 minutes. Sprinkle with confectioners' sugar to garnish and serve with applesauce.

KAISERSCHMARRN

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.

KAISERSCHMARRN

Steps:

• To make Vanilla Sugar: Take one tablespoon of granulated sugar - place in a tin, add 1 vanilla pod, seal the tin and wait at least 4 days. Remove the pod whenever required and then return it to the sugar. The sugar will be vanilla flavored for many dessert uses.
• Separate eggs and beat whites stiffly. Place loganberries through a sieve to puree. Preheat broiler to medium. Add the sugar to the stiff egg whites beating to form a meringue. Add lemon and orange rind and raisins - combine. Add egg yolks and vanilla sugar - fold in carefully. Into an omelet pan on the heat place 1 tablespoon of butter. Pour mixture into the pan and stir quickly using a palette knife. Smooth surface. Place kaiserschmarrn under the broiler and lightly cook surface until small bubbles appear and it has risen. Place loganberry puree and rum in pan on medium heat and allow to boil 2 minutes. Loosen edges of omelet and turn out onto a serving dish, break up with 2 forks and smooth with whipped cream and loganberry-rum puree.

KAISERSCHMARREN

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

Steps:

• Preheat the oven to 425 degrees F.
• To make the meringue: Place the 3 egg whites and pinch of salt in an electric mixer and gradually add the 1 1/2 ounces of granulated sugar. Whisk to soft peaks.
• To make the "kaiser" base: Combine the 4 egg yolks and 3 ounces of granulated sugar in a large bowl and add the creme fraiche. Whisk until it turns a pale yellow. (You can use an electric mixer.) Add the raisins, flour and rum and continue to mix until smooth. Fold the meringue into the "kaiser" base. (The key to success with this spectacular dish is folding in the meringue perfectly ¿ don't over mix and don't under mix! As soon as the meringue is combined it's ready to bake in a hot oven.)
• Spoon the souffle mixture into two 6-inch saute pans that have been brushed with butter and sprinkled with powdered sugar. Take the Kaiserschmarrns to the oven and bake for 12 minutes.
• Meanwhile, for the strawberry sauce, combine 1/2 pound of the strawberries, the 3 tablespoons of granulated sugar and the lemon juice in a medium saucepan. Bring to a boil and simmer for 5 minutes. Remove from heat and cover with plastic wrap. Allow the flavors to infuse for 10 minutes. Transfer the mixture to a blender, process until well incorporated and strain. (This can be prepared up to 3 days ahead.)
• To serve, reheat the sauce in a medium saute pan, add the remaining 1 pound strawberries and toss until well coated.
• To assemble, spoon the strawberry sauce onto two serving dishes and scoop out the Kaisershmarrns on top of the fruit in three large spoonfuls. Dust with powdered sugar.

KAISERSCHMARRN (AUSTRIAN JUMBLED PANCAKE)

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.

KAISERSCHMARRN

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 BY WOLFGANG PUCK RECIPE BY TASTY

Steps:

• Position a rack in the center of the oven. Preheat the oven to 425°F (220°C).
• Separate egg yolk and egg whites into 2 bowls.
• Meanwhile, put the raisins and rum in a small bowl and steep for about 10 minutes.
• Put the crème fraîche, ½ cup sugar (100 G), egg yolks, raisins, and 1 tablespoon of the rum in a mixing bowl. Whisk until blended. Stir in the flour.
• Put the egg whites in a large, clean mixing bowl. Add the cream of tartar and salt. With a hand-held electric mixer on medium speed, beat until thick and foamy. Then, still beating, gradually add 1 cup (200 G) of sugar. Continue beating until soft peaks form when the beaters are lifted out.
• Drop a large scoop of the meringue onto the egg yolk batter. With a flexible rubber spatula, gently fold the whites into the batter to lighten it. Scoop the remaining meringue over the batter and gently fold it in.
• Coat a medium ovenproof skillet with the butter. Sprinkle in sugar and shake and rotate to coat the butter. Tap out any excess.
• Gently scrape the batter into the prepared skillet. Smooth the top. Bake in the preheated oven until puffed, golden brown on top, and springy to a gentle touch at its center, 10 to 12 minutes.
• While the batter bakes, in a nonreactive skillet stir together the berries, lemon juice, ¼ cup (50 G) sugar, orange juice and zest, vanilla, and star anise. Cook over medium-low heat, stirring to help the sugar dissolve and mashing a few of the berries to help thicken the sauce.
• Divide the compote among serving plates. With a large serving spoon, scoop up large dollops of the Kaiserschmarren, distributing them evenly on top of the compote. Dust generously with confectioners sugar. Serve immediately.
• Enjoy!