Recipe by evelyn/athens
Forget the Sacher Torte! This is, imho, the best desert made in Austria. My friends and I were just finishing lunch at a heuriger in Grunzig when we saw enormous platters of this being served to another table. We had to find out what it was and order it ourselves. It may well have been the culinary highlight of our trip (that, and the one perfectly-prepared Wienerschnitzel, something that is not often done right, even in Austria). Spear a piece of the hot pancake, dip it into the plum compote and, yes, that is a smile on your face!
Top Review by dolcetta46
We discovered kaiserschmarren in Tirol region of Italy while we were on our holiday, and I do agree this is better than Sacher Torte!! I cut the pancakes with spatula while it is fried in the skillet, and pour plenty of powdered sugar just before serving. We usually enjoy it with all sorts of fruit compote or jam, but haven't tried plums yet.. sounds really good, gotta try that on the next occasion!! Ah, also some slivers of toasted almonds give a nice touch... One last note to everyone... don't skimp on a quality unsalted butter to make this, never cheat with margarine!! :-D
- 1 cup sifted flour
- 1⁄4 cup sugar
- 1⁄4 teaspoon salt
- 3 eggs
- 1⁄2 cup milk
- 1⁄2 cup heavy cream
- 2 tablespoons butter, melted
- 1⁄2 cup butter
- 1⁄2 cup raisins, soaked for 30 minutes in a little
- 1 teaspoon cinnamon
- 1 cup sugar
- 5 ounces granulated sugar
- 5 ounces water
- 1 cinnamon stick
- 1 star anise
- 1 1⁄2 lbs pitted and sliced red plums
Directions See How It's Made
- For the Kaiserschmarren:.
- Sift flour, sugar and salt together.
- Using rotary beater, whip eggs until light and frothy; beat in milk and cream and melted butter.
- Turn flour mixture into beaten egg and still using rotary beater, whip until you have smooth batter.
- Grease a 6" or 8" skillet with a little butter and when moderately hot, pour in just enough batter to cover bottom of skillet with a paper thin layer.
- To do this, pour batter, then quickly tilt and rotate pan so batter runs over it evenly.
- Cook over moderate heat until pancake is golden brown on underside; turn and brown second side.
- Remove to a heated platter.
- Continue frying pancakes this way until batter has been used.
- With two forks, tear pancakes into small pieces, approximately 1" to 1 1/2" squares or rectangles will do.
- Melt 1/2 cup butter in a 10" skillet and add soaked, well drained raisins and cinnamon.
- Put cut pancakes into this sauce and sprinkle with 1 cup sugar.
- Toss lightly over low heat so that it becomes evenly distributed.
- Do this quickly, as sugar should not melt but retain some of its grainy texture.
- Serve immediately.
- Makes 16-20 pancakes.
- For the Plum Compote:.
- In a saucepan, bring the sugar, water, cinnamon, and star anise to a boil.
- Gently mix in the plums, reduce heat and allow to cook for 5 minutes, covered.
- Serve warm or at room temperature.