Kaiserschmarrn

Perfect Kaiserschmarrn, a classic Austrian dish. Kaiserschmarrn is a thick, sweet and fluffy pancake or light omelette, torn into pieces while cooking. It is incredibly light and airy. In Austria, it is often served as a sweet main course, but it is also popular for breakfast or an afternoon treat. Traditionally served with stewed plums, icing sugar and/or cinnamon, but feel free to serve it with whatever you like.

Makes 2 servings.

Ingredients for Kaiserschmarrn:

• 3 large eggs, separated
• a large pinch of salt
• 1–2 tbsp sugar, to taste
• 150 ml milk
• 90 g plain flour
• ½ tsp vanilla extract
• optional: 2 tbsp raisins soaked in dark rum, or 2 tbsp juicy raisins without soaking (to speed up the process, you can simmer the raisins briefly in a little alcohol)

To serve:

• clarified butter, for frying* (about 1½ tbsp)
• icing sugar, for dusting
• plum compote, plum jam or conserve, apple purée, stewed apples, fruit sauce, etc.

All ingredients should be at room temperature.

Place the egg yolks, sugar, milk and vanilla in a bowl. Whisk together until combined. Sift in the flour and whisk until smooth and lump-free. In a separate bowl, whisk the egg whites until stiff, adding the salt once they have started to foam. Gently fold the egg whites into the batter in two additions.

Heat 1–1½ tbsp clarified butter in a 25 cm frying pan. Pour in the batter, sprinkle with the raisins, if using, and cook over medium heat for 4–6 minutes, or until a few bubbles appear on the surface. You can cover the pan for part of this time. Using a spatula, divide the omelette into quarters and turn each quarter over. It does not need to be neat. Cook briefly, then use a spatula or two forks to tear the omelette into smaller pieces. Continue cooking until there is no raw batter remaining. The Kaiserschmarrn should be set and fluffy, but not dry.

Transfer to a plate and dust generously with icing sugar. Serve hot with plum compote, plum jam or apple purée/stewed apples.

Clarified butter:

Clarified butter is used for cooking and frying at higher temperatures. It has a higher smoke point than ordinary butter and can be stored for a long time. You can buy it ready-made as ghee, or make it yourself.

Place 82% butter in a small saucepan and heat gently without stirring until melted. A layer of foam will form on the surface; carefully skim it off. A white layer of milk solids will settle on the bottom. Slowly pour the clear golden butter into a container or jar, taking care not to disturb the white layer at the bottom of the pan. Store clarified butter in the fridge.

Optional oven method:

You can also finish the Kaiserschmarrn in the oven. Preheat the oven to 180°C. Heat 1–1½ tbsp clarified butter in a 25 cm ovenproof frying pan. Pour in the batter and cook over medium heat for 1 minute. If using raisins, sprinkle them over the surface, then place the pan in the oven and bake for about 10 minutes, or until the omelette has risen and is lightly golden. Remove the pan from the oven, return it to the hob over low heat and carefully cut the omelette into four quarters. Turn each quarter over with a spatula. If it has not browned sufficiently in the oven, cook briefly on the hob. Tear the omelette into smaller pieces with a spatula, or pull it apart using two forks.

Enjoy!

Recipe source: lilvienna.com.