Best Kaiserschmarren Recipes

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.

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!

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.

AUSTRIAN KAISERSCHMARREN: EMPEROR'S PANCAKE

Steps:

• Sift the flour, sugar and salt together into a bowl.
• Add the milk gradually, beating constantly.
• Add the egg yolks 1 at a time and beat until well blended.
• Beat the egg whites until stiff and STIR 1/3 into the batter.
• Carefully FOLD in the remainder egg whites.
• Over moderately high heat, melt 1 Tablespoon butter in an 8 to 9 inch skillet with sloping sides.
• When the butter is sizzling, pour in 1/2 the batter and cook 3 to 4 minutes.
• Loosen the edges of the pancake with a spatula and slide it onto a plate.
• Invert the pancake back into the skillet and cook about 1 minute until the underside is brown.
• Invert onto a heating serving plate and keep warm.
• Prepare the second pancake in the same manner.
• Sprinkle with powdered sugar.
• Tear the pancakes into rough pieces with 2 forks and serve immediately.
• World’s Best Recipes.

KAISERSCHMARREN (EMPEROR'S PANCAKE) WITH PLUM COMPOTE

Steps:

• For the Kaiserschmarren:.
• Sift flour, sugar and salt together.
• Using rotary beater, whip eggs until light and frothy; beat in milk and cream and melted butter.
• Turn flour mixture into beaten egg and still using rotary beater, whip until you have smooth batter.
• Grease a 6" or 8" skillet with a little butter and when moderately hot, pour in just enough batter to cover bottom of skillet with a paper thin layer.
• To do this, pour batter, then quickly tilt and rotate pan so batter runs over it evenly.
• Cook over moderate heat until pancake is golden brown on underside; turn and brown second side.
• Remove to a heated platter.
• Continue frying pancakes this way until batter has been used.
• With two forks, tear pancakes into small pieces, approximately 1" to 1 1/2" squares or rectangles will do.
• Melt 1/2 cup butter in a 10" skillet and add soaked, well drained raisins and cinnamon.
• Put cut pancakes into this sauce and sprinkle with 1 cup sugar.
• Toss lightly over low heat so that it becomes evenly distributed.
• Do this quickly, as sugar should not melt but retain some of its grainy texture.
• Serve immediately.
• Makes 16-20 pancakes.
• For the Plum Compote:.
• In a saucepan, bring the sugar, water, cinnamon, and star anise to a boil.
• Gently mix in the plums, reduce heat and allow to cook for 5 minutes, covered.
• Serve warm or at room temperature.

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

EMPEROR'S PANCAKE/KAISERSCHMARREN!

Steps:

• Combine flour through salt in a bowl and whisk or blend until smooth. Cover with plastic wrap and set asside for 20 minutes. The flour needs to swell and get fat and happy. :-).
• Meanwhile peel, core and sliver your apple. you want very thin slivers, so the apples cook. To keep them from turning brown. Sprinkle with lemon juice or cover with Lemon/Lime Soda. Drain and dry with papwer towel before adding.
• Place the raisins in a small microwave safe bowl and add the juice. Cover with Saran and buzz for about 30 seconds. Set asside.
• Over medium heat in 12-inch skillet, heat a little butter (2 T and 1 T vegetable oil). Pour in the batter and distribute the apples, raisins and almonds over the top.Do not stir.
• Cook until the top looks set. Peak underneath with a spatula. It should be golden brown.
• Now take two forks and start tearing your pancake into small pieces, turning them as you go. so the top side also cooks and browns. Remove from heat and serve sprinkled with fresh lemon juice and powdered sugar.
• Adult Version: Soak/plump your raisins in dark rum or Kirschwasser. Save what you drain off and sprinkle it over the top of the Schmarren along with powdered sugar. No lemon with this version, but extra Booze is also permitted. :-).

KAISERSCHMARREN

Steps:

• First separate the eggs into two small bowls.
• With the white add a pinch of salt and mix with a hand mixer till it expands. Leave for now.
• With the yellows add sugars, milk and flour. with the hand mixer, mix well. add a tablespoon of raisins (not with rum, optional, after hand mixer).
• Put a large pan with sides on the stove, with med-high heat, put about 2 tablespoons butter in the pan and wait for it to melt, in the meantime.
• Fold the egg whites into the yellows, be careful with this, as you want to keep it all puffy.
• Add the mix into the pan, it must be thick. Put another pan on top to cover (or a lid). Check to see if it is browning after a short time, then turn it over to cook on the other side. Turn the heat down a bit, and wait till it begins to brown on this side. It will break up the more it is turned, shaken and moved. This is the correct way.
• Take off the top pan, from now on it will require care till it's done. Start to add vanilla sugar and white sugar. In the kitchens we are very, very generous with this, as well as more butter, it must be rich. Just throw it in!
• When it begins to darken, add raisins in rum.
• Put all on a plate, dust with icing sugar and serve with Sauerkirschen. ( Cherry or plum confiture, sometimes also apricot.) As shown in the image.
• Bon Appetit !

EMPEROR'S PANCAKE! (KAISERSCHMARREN!

Steps:

• 1. Combine flour through eggs (first 4),Whisk well to combine. Cover with plastic wrap and set aside for 20 minutes. (This allows the flour to swell and bloom)
• 2. Meanwhile prepare your apple. You want very thin slivers, so the apple cooks. To prevent browning toss with some lemon juice and cover with saran.
• 3. Place the raisins in a small microwave safe bowl, cover with juice cover with vented saran and buzz for 30 seconds. Set aside.
• 4. In a 12-inch skillet, over medium heat melt 2 T butter and 1 T vegetable oil. Pour in your pancake batter. Distribute the apples and drained raisins and almonds over the top. (fingers work best). DO NOT STIR!
• 5. Cook until the top looks set. Peak underneath with a spatula. It should be golden brown. Now take 2 forks and start to tear your pancake into small pieces,( bite size) turning them over as you go so the top side can also brown and cook. (this is why it's called A Schmarren).
• 6. Remove from heat. Serve individual portions dusted with powdered sugar and juice from a wedge of lemon.
• 7. NOTE: I listed Kirschwasser above, which is a brandy made from the Pits of Cherries. It is used in cooking and baking only. For dishes like Fondue and in the famous Black Forrest Cherry Torte among others. The raisins would be plumped/soaked in this for 20 minutes or even over night. Not microwaved!!! What is drained off prior to adding to the batter is then sprinkled over the Schmarren at serving time. This would be an Adult Version, though my mother always served it that way to all of us. There is so little liquor involved here. BTW you can also use Rum.

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.

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.