Thursday, April 3, 2014

Kaiserschmarrn (Emperor's Crumb)


"Kaiserschmarrn" (meaning “the emperor’s mishmash”) is a populary Austrian dessert that can also be eaten for breakfast, originated in the former Austro-Hungarian Empire. It called "császármorzsa" in Hungarian.

It's a light pancake (with flour and grits (semolina)), cut up while it's frying and topped with fruits and powdered sugar or jam.
Kaiserschmarrn surrounds the ambiguous legend of Austrian Emperor Francis Joseph I and his wife, Elizabeth of Bavaria also known as ‘Sisi’, Empress of Austria and Queen of Hungary. 
One of the legends says that Sisi was obsessed about her slim waistline, hence the Empress demanded their royal chef to prepare a light dessert, which eventually became known as Kaiserschmarrn across the Empire. The other theory says that it was invented by Franz Joseph I of Austria himself. According to the another legend Kaiserschmarrn was created in Emperor Franz Josef I's kitchen by a cook who made a bad pancake, but covered up the mistake by adding raisins, cherries, and a whole lot of powdered sugar.



 1,5 cup  semolina
 4-5 tsp flour
 cups/750 ml milk
 1 tsp vanilla extract or 1 pack vanilla sugar
 3 eggs, separated
  pinch salt
  ½ cup sugar
  butter or oil for frying
  powdered sugar, compote or jam or all three as topping


1.  Mix together the semolina, flour and milk. Let it sit for an hour or so to let the semolina absorb the milk.
2.  Mix the egg yolks together with sugar and stir it into the milk mixture.
3. Whip the egg whites and a pinch of salt into firm peaks and fold it into the milk/egg mixture.
4. Melt the butter and add the batter. Stir the batter with a spatula or wooden spoon until it starts to form little clumps – crumbs. Depending on the size of the pan this can take up to 30 minutes.
5. Serve hot with powdered sugar or with jam, or with compote or fresh fruits.  

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