KAISERSCHMARRN
A classic Viennese dish - altered
Provided by Food Network
Categories dessert
Time P4DT30m
Number Of Ingredients 11
Steps:
- To make Vanilla Sugar: Take one tablespoon of granulated sugar - place in a tin, add 1 vanilla pod, seal the tin and wait at least 4 days. Remove the pod whenever required and then return it to the sugar. The sugar will be vanilla flavored for many dessert uses.
- Separate eggs and beat whites stiffly. Place loganberries through a sieve to puree. Preheat broiler to medium. Add the sugar to the stiff egg whites beating to form a meringue. Add lemon and orange rind and raisins - combine. Add egg yolks and vanilla sugar - fold in carefully. Into an omelet pan on the heat place 1 tablespoon of butter. Pour mixture into the pan and stir quickly using a palette knife. Smooth surface. Place kaiserschmarrn under the broiler and lightly cook surface until small bubbles appear and it has risen. Place loganberry puree and rum in pan on medium heat and allow to boil 2 minutes. Loosen edges of omelet and turn out onto a serving dish, break up with 2 forks and smooth with whipped cream and loganberry-rum puree.
KAISERSCHMARREN
A German dessert that tastes like something in between a pancake and a waffle. It's also good for breakfast.
Provided by Twilight22
Categories Breakfast and Brunch Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 471.8 calories, Carbohydrate 89.9 g, Cholesterol 196.1 mg, Fat 8.9 g, Fiber 3.3 g, Protein 11.6 g, SaturatedFat 3.8 g, Sodium 109.1 mg, Sugar 59.1 g
KAISERSCHMARRN
Kaiserschmarrn is a traditional Austrian dessert. It is a caramelized pancake made with rum-soaked raisins, eggs, flour, sugar, and butter. The pancake is split into pieces while frying, sprinkled with powdered sugar, and served hot with plum sauce on the side or on top.
Provided by breakfastqueen
Categories World Cuisine Recipes European Austrian
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- In a small bowl, combine raisins with rum and let soak 30 minutes then drain.
- In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
- In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners' sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners' sugar and serve with plum preserves.
Nutrition Facts : Calories 506.5 calories, Carbohydrate 69.5 g, Cholesterol 260.3 mg, Fat 16.4 g, Fiber 1.2 g, Protein 13.5 g, SaturatedFat 8.2 g, Sodium 175.9 mg, Sugar 42.5 g
KAISERSCHMARRN WITH PEACHES
This Austrian pancake can be served for breakfast or dessert. This version makes great use of summer time fruits- peaches and blackberries. However, other combinations of fruits, fresh and dried, can be used instead.
Provided by PanNan
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt 1/2 tablespoon of the butter in a 12 inch non-stick skillet. Add the peaches, 1 tablespoon of the granulated sugar and the lemon juice and cook over high heat, stirring occasionally, until the peaches are tender and lightly browned, about 5 minutes. Transfer the peaches to a plate and clean the skillet.
- In a large bowl, whisk the flour, milk, egg yolks, zest and 2 tablespoons of the granulated sugar until smooth. In another bowl, beat the egg whites with the salt until soft peaks form. Beat in the remaining 1 tablespoon of granulated sugar until the whites are glossy. Fold the whites into the batter until no streaks remain.
- In the skillet, melt 1 tablespoon of the butter. Add the batter, cover and cook over moderately low heat until it is golden on the bottom and the top is beginning to set, 4 to 5 minutes. Slide the pancake onto a large plate. Carefully invert the skillet over the pancake. Using oven mitts, flip the skillet and the plate to return the pancake to the pan. Cook until the underside of the pancake is set and lightly browned, about 2 minutes.
- With a spatula, cut the pancake in the skillet into 2-inch squares. Dot with the remaining 2 1/2 tablespoons of butter, sprinkle with 1/3 cup of confectioners' sugar and top with the peaches. Cook and toss or stir until the pancake is caramelized, about 5 minutes. Add the blackberries and toss or stir until they are heated through, about 1 minute. Transfer to a platter, sprinkle with confectioners' sugar and serve.
KAISERSCHMARRN
This comforting brunch dish is essentially a scrambled crepe. Serve with fruit preserves and milky coffee. Adapted from a recipe by Sydney Oland at Serious Eats. http://bit.ly/q1c2Pp
Provided by DrGaellon
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat milk and eggs until smooth. Whisk together flour, sugar and salt. Pour wet ingredients over dry and stir just until combined.
- Heat a skillet over medium-high heat. Melt butter. Pour in batter. Let cook, undisturbed, until the bottom is beginning to brown, about 4 minutes. Using a spatula, flip the batter in sections, scrambling it. Allow to cook again until it begins to brown, 3-4 minutes. Repeat 3-5 times, until all the batter is in scrambled curds and has browned. Dust with powdered sugar and serve with fruit preserves.
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KAISERSCHMARRN WITH PEACHES RECIPE - GRACE PARISI | FOOD …
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- In a 12-inch nonstick skillet, melt 1/2 tablespoon of the butter. Add the peaches, 1 tablespoon of the granulated sugar and the lemon juice and cook over high heat, stirring occasionally, until the peaches are tender and lightly browned, about 5 minutes. Transfer the peaches to a plate and clean the skillet.
- In a large bowl, whisk the flour, milk, egg yolks, zest and 2 tablespoons of the granulated sugar until smooth. In another bowl, using an electric mixer, beat the egg whites with the salt until soft peaks form. Beat in the remaining 1 tablespoon of granulated sugar until the whites are glossy. Fold the whites into the batter until no streaks remain.
- In the skillet, melt 1 tablespoon of the butter. Add the batter, cover and cook over moderately low heat until it is golden on the bottom and the top is beginning to set, 4 to 5 minutes. Slide the pancake onto a large plate. Carefully invert the skillet over the pancake. Using oven mitts, flip the skillet and the plate to return the pancake to the pan. Cook until the underside of the pancake is set and lightly browned, about 2 minutes.
- Using a wooden or heatproof plastic spatula, cut the pancake in the skillet into 2-inch squares. Dot with the remaining 2 1/2 tablespoons of butter, sprinkle with the 1/3 cup of confectioners' sugar and top with the peaches. Cook, tossing, until the pancake is caramelized, about 5 minutes. Add the blackberries and toss until they are heated through, about 1 minute. Transfer the kaiserschmarrn to a platter, sprinkle with confectioners' sugar and serve.
KAISERSCHMARRN WITH PEACHES RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 30 minsServings 6
- In a 12-inch nonstick skillet, melt 1/2 tablespoon of the butter. Add the peaches, 1 tablespoon of the granulated sugar and the lemon juice and cook over high heat, stirring occasionally, until the peaches are tender and lightly browned, about 5 minutes. Transfer the peaches to a plate and clean the skillet.
- In a large bowl, whisk the flour, milk, egg yolks, zest and 2 tablespoons of the granulated sugar until smooth. In another bowl, using an electric mixer, beat the egg whites with the salt until soft peaks form. Beat in the remaining 1 tablespoon of granulated sugar until the whites are glossy. Fold the whites into the batter until no streaks remain.
- In the skillet, melt 1 tablespoon of the butter. Add the batter, cover and cook over moderately low heat until it is golden on the bottom and the top is beginning to set, 4 to 5 minutes. Slide the pancake onto a large plate. Carefully invert the skillet over the pancake. Using oven mitts, flip the skillet and the plate to return the pancake to the pan. Cook until the underside of the pancake is set and lightly browned, about 2 minutes.
- Using a wooden or heatproof plastic spatula, cut the pancake in the skillet into 2-inch squares. Dot with the remaining 2 1/2 tablespoons of butter, sprinkle with the 1/3 cup of confectioners' sugar and top with the peaches. Cook, tossing, until the pancake is caramelized, about 5 minutes. Add the blackberries and toss until they are heated through, about 1 minute. Transfer the kaiserschmarrn to a platter, sprinkle with confectioners' sugar and serve.
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- In a large bowl, whisk the flour, milk, egg yolks, zest, and 2 tablespoons of the granulated sugar until smooth.
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#60-minutes-or-less #time-to-make #course #cuisine #preparation #pancakes-and-waffles #breakfast #desserts #european #austrian #dietary #low-sodium #low-in-something
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