Kaiserschmarrn

About This Recipe

Kaiserschmarrn (literally 'Emperor's mess') is the most beloved and theatrical dessert in Austrian and Bavarian cuisine. Legend holds it was created by accident when a pancake was torn while being flipped for Emperor Franz Joseph I — the kitchen improvised, tossed it with butter and sugar, and the Emperor loved it so much it became his favourite dessert. The batter is richer than a normal pancake — filled with raisins soaked in rum, separated eggs with whipped whites folded in — and it is cooked in butter in a heavy pan before being torn into irregular golden pieces and caramelised with a dusting of sugar. It is served in a mountain of eggy, caramelised shards with a side of Zwetschkenröster (warm stewed plums) for the essential sweet-tart contrast.

Ingredients

Serves 4

• 150 gplain flour
• 250 mlwhole milk
• 4 largeeggs(yolks and whites separated)
• 2 tablespoonscaster sugar(plus extra for caramelising)
• 1 teaspoonvanilla extract
• pinchsalt
• 50 graisins(soaked in 2 tablespoons dark rum for 30 minutes)
• 50 gunsalted butter
• icing sugarto serve
• 300 gplums or prunes(stoned, for compote)
• 3 tablespoonscaster sugar(for compote)
• 1 tablespoonlemon juice(for compote)

Instructions

1. 1

   Make the plum compote

   Combine the plums (or prunes), 3 tablespoons sugar, lemon juice and 3 tablespoons water in a small saucepan. Cook over medium heat, stirring occasionally, for 15 minutes until the plums are soft and jammy. Keep warm.

2. 2

   Make the batter

   Whisk together the flour, milk, egg yolks, 2 tablespoons sugar, vanilla and salt until completely smooth. Drain the raisins (reserve the rum for adding to the batter or drinking) and stir them into the batter along with the rum.

3. 3

   Whip the egg whites

   In a clean bowl, whisk the egg whites with a pinch of salt to stiff, glossy peaks. Gently fold the whites into the batter in two additions, preserving maximum airiness.

4. 4

   Cook the pancake

   Melt half the butter in a large (26–28 cm) ovenproof frying pan over medium heat. Pour in all the batter and cook for 3–4 minutes until the base is golden and set but the top still looks slightly wet. Transfer to a preheated oven at 180°C for 5 minutes to set the top.

5. 5

   Tear and caramelise

   Return the pan to the hob over medium heat. Using two forks, tear the pancake into rough, irregular pieces — some larger, some smaller, some just golden crumbs. Add the remaining butter to the pan, scatter over 2–3 tablespoons of caster sugar, and toss and stir the pieces until caramelised and golden all over, about 3 minutes.

6. 6

   Serve

   Transfer to a warm serving dish or bring the pan to the table. Dust generously with icing sugar and serve immediately with the warm plum compote alongside. The contrast of the caramelised, airy pancake pieces with the tart, soft plums is the essence of this dish.

Variations

• •

  Kaiserschmarrn mit Apfelsauce uses warm apple sauce instead of plum compote for a milder pairing.

• •

  Add a tablespoon of sour cream to the batter for extra richness and a slight tang.

Storage

Best eaten immediately. Any leftovers are surprisingly good reheated in a buttered pan the next morning for breakfast.

Frequently Asked Questions