Kaiserschmarrn or czar's (emperor's) crumbs is a dessert simple and easy to make which is not a cake either not a pancake although it has some characteristics of both.
However, if you run out of ideas for dessert as I did yesterday, and want to make something quick and sweet, Kaiserschmarrn might be the solution for you, especially because you probably already have all the needed ingredients.
Kaiserschmarrn is a German word and the original name of the dish that arrived in my country from Austria during Austrian-Hungarian monarchy.
It is also known as czar's or emperor's crumbs, just Schmarrn (as well a German word) or even as crumbled or crushed cake.
Although you may prepare it in the oven too, I like it because I can do it as well in the omelet pan which I find as easier and quicker.
There are many different variations on how this dessert can be prepared, but I will share with you my basic recipe (which I, BTW used yesterday too). The only thing is that I didn't have sparkling mineral water at home, so I used another sparkling beverage. It was some grapefruit sparkling juice.
(The importance of this sparkling liquid is to make the pastry more spongy.)
Just keep in mind that the quantities in my recipe are for at least four (4) people if not more. In case you want to prepare it only for yourself or for two (2) persons you should do it with only one (1) egg, and just 1/3 of the quantity of the other ingredients.
My Kaiserschmarrn (Emperor's Crumbs) Recipe
Ingredients
- 3 eggs
- 1/2 l of milk
- 35 dkg (about 3 cups of) flour
- 125 ml sparkling mineral water
- 2 teaspoons (or 10 g) of vanilla sugar (sugar flavored with vanilla) - not mandatory
- 1 teaspoon (or 5 g) of sugar
- pinch of salt
- 3 dkg butter
Instructions
Separate egg yolks from egg whites.
Beat egg whites until a stiff foam.
Mix egg yolks with sugar, salt, and vanilla sugar. Then add milk and while still mixing, slowly pour in the flour to avoid clumps.
Continue to mix and add sparkling mineral water.
Finally, add to the mixture, slowly mixing again, the foam of egg whites (previously made).
(The obtained mass should be foamy and denser than your regular pancake mass.)
Melt butter in the omelet pan and when it's hot pour in the above mixture. Start baking it as you would cook the omelet. When the bottom side becomes firm and just a bit brownish, turn it on the other side and start chopping it with a fork.
When done, serve it with your preferable jam or marmalade.
(Yesterday, I used apricot jam and marmalade of mixed forest fruits.)
Bon appetite!
Posted on Friday, May 11, 2018
Photos source:
All photos in this article are my own, taken with my Samsung Galaxy S9 mobile phone. ~ Β© 2018 steemit.com/@ana-maria ~ All rights reserved!
