Some days all you want is a savory sweet bit of comfort. The Kaiserschmarrn is the perfect dish to satisfy that craving, and although the name sounds complicated the dish itself is pretty quick and easy to make. To start preparing the batter, you’ll want to seperate the whites and yolks of 4 eggs, whisking the whites up to form soft peaks.
Set the egg white fluff aside and all 3.5 tbsp. of sugar to the egg yolks, whisking until the sugar has dissolved. Gradually whisk in 1 cup of milk, continuing to work the mixture until you have a nice airy consistency. If you don’t have a hand mixer, this can be done with a simple whisk but you’ll need to really work it up to get the right consistency. Once you’re done working the yolks with sugar and milk, incorporate 1/3 cup and a heaping tbsp. of flour, whisking until smooth.
Now it’s time for the real fun to begin! Set up your eggs whites and batter next to each other along with 4 tbsp. of butter, 1/3 cup of confectioners sugar and any fruit topping you may want to add.
For the topping, you could use any preferred fresh fruit or even go for the traditional Austrian cinnamon infused plum compote. The real beauty of this dish is that the base allows for any personal taste of flavors in the topping department! We decided to soak 1 cup of raisins in 1 cup of good quality rum and let them soak for a few days beforehand.
Preheat your Cook-N-Dine cooktop at 5, then turn it up to 8 once the preheating light has turned off. If you are using a regular cooktop and skillet at home, this would be set to a medium high temperature. Place the butter in the center, allowing it to start melting but not brown.
Now it’s time to gently fold in the fluffy egg whites in to your yolk-base batter, making sure they are well incorporated without over mixing. Slowly pour the mixture into the center over the foaming butter.
You will want to allow the batter a little time to start cooking here. We took advantage of these few minutes to add our rum soaked raisins in, so they would be incorporated with the pancake scramble while cooking.
After about 3 minutes of pouring the batter on to the Cook-N-Dine cooktop, we started to lift the edges to check if the underside was browning. Ours looked perfect, but if you feel that yours is getting dark too fast you can reduce the temperature by a half or full notch.
Once the bottom has nicely browned and firmed up, use two spatulas to gently tear the batter into pieces that can be flipped over so that the other side can begin to brown. At this point keep checking the batter to ensure that it is browning without overcooking, in order to maintain that beautiful fluffy and airy consistency.
For an extra special touch, we mixed in some homemade vanilla sugar with the confectioners sugar. You can make your own at home by scraping the inside of a vanilla bean in to a cup of sugar and letting it sit covered for one week.
- 4 eggs whites, whisked to form soft peaks
- 4 egg yolks
- 3.5 tbsp. sugar
- 1 cup milk
- 1/3 cup & 1 heaping tbsp. flour
- 4 tbsp butter
- 1/3 cup confectioners sugar
- any preferred fruit topping