Kaiserschmarrn – what a great word! It means Emperor’s Rubbish and apparently got it’s name because Austrian emperor Franz Jospeh I was very fond this fluffy-shredded-pancake style dessert which looks, well, a bit of a mess. If you want to know more about him or his empire, feel free to look it up. Or you could just have a go at cooking his pud.
Just a word of warning. Unless you are very hungry this is more of a main course than a pudding. We sometimes have it on Sunday evening if we’ve had a large lunch and just want something smallish to keep us going until breakfast. But don’t let me stop you eating a main course too!
Kaiserschmarrn is traditionally served with stewed plums, jams or apple sauce, but I like to eat it with slightly tart fruit such as raspberries or sour cherries.
Ingredients (for a light meal for 5)
- 9 eggs
- a pinch of salt
- 375 ml milk or single cream
- 225g plain flour
- 75g caster sugar
- 50g unsalted butter
- approx 150g sultanas
- icing sugar
Separate the eggs and beat the yolks, milk (or cream), salt and flour to form a smooth batter. In another dish, whip the egg whites until stiff and then gradually add the caster sugar, continuing to whip as you do so. Then gently fold the egg white mixture into the batter, being careful not to squeeze out all that lovely air you’ve just whipped in!
Then take a large, shallow pan (a frying pan is fine, so long as it is large enough), add the butter and melt over a medium heat. Once melted, pour in the mixture, sprinkle on the sultanas and cook for about 3 or 4 minutes. Then for the fun bit… you need to flip the mixture over to stop it burning, but you’ll probably find that it falls apart when you try. Have not fear! You just need to keep cutting it up, moving it around and flipping it over until all the mixture is cooked. This really isn’t as complicated as it sounds – as you can see from the film.
Serve onto individual plates, sprinkle with icing sugar and eat (with fruit as described above) immediately.