Austrian Kaiserschmarrn with Applesauce
Kaiserschamrrn is one of many insanely delicious traditional Austrian dishes. It is a fluffy, caramelised pancake with rum-soaked raisins that gets served in bite-sized pieces with applesauce or plum compote. When I was a child, my grandmother used to make Kaiserschmarrn for me all the time. She would serve a vegetable soup before to start off with a savoury meal. If you haven’t had it yet you should either book a trip to Vienna asap or try it for yourself now!
Ingredients
125g flour
250ml milk
3 eggs
60g raisins
4 tbsp dark rum
2 tbsp sugar
2 tbsp powdered sugar
pinch of salt
1/2 tsp vanilla extract
1/2 tsp cinnamon
butter
applesauce from the supermarket or follow my applesauce recipe if you prefer it homemade
Method
Place 60g raisins in small bowl with 4 tbsp rum. Let them absorb the rum for at least 30 minutes.
Preheat oven to 200 degrees. Place 25g butter into a small bowl and into the oven for a few minutes until melted.
Mix 3 egg yolks, 1 tbsp sugar, 1/2 tsp vanilla extract and pinch of salt with your hand mixer until not yellow anymore.
Bit by bit add 250 ml milk and 125 g flour until you get an even mixture. Add melted butter and set aside for 15 mins.
Meanwhile mix 3 egg whites with your hand mixer until frothy.
With a spoon gently mix egg white froth under your dough until you can’t see any more frothy bits.
Heat up 1 tbsp of butter in an oven proof skillet on high heat.
Add dough and fry for 3 mins. Then sprinkle raisins evenly over the dough.
Now place the skillet in the oven and bake for 8-10 mins (depending on how large you skillet and therefore how thick your dough is) until golden.
Take the skillet out of the oven and cut a cross into the Kaiserschmarrn with a kitchen turner. Flip the four pieces around and bake for another 8-10 mins until this side is golden too.
Use your kitchen turner again to break your Kaiserschmarrn into smaller pieces.
Mix 1 tbsp sugar and 1/2 tsp cinnamon in a small bowl.
Caramelise the Kaiserschmarrn:
Put the skillet back on your stove and heat up on medium-high heat, adding 2 tbsp butter as well as the cinnamon sugar.Dust the Kaiserschmarrn with 2 tbsp of powdered sugar through a fine sieve.
Serve with applesauce. If you’d like to make your own, check out my applesauce recipe here.
Mahlzeit! (means “enjoy your meal” in German and used in south Germany and Austria)
