Kaiserschmarrn
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
3
- Kaiserschmarrn
- 4 eggs
- 4 Tbsps sugar
- 1 pinch salt
- 1 tsp lemon juice
- 1 generous pinch grated lemon zest
- ⅔ cup milk
- 8 Tbsps flour
- 2 Tbsps clarified butter
- ⅔ cup raisins
- 3 Tbsps Rum
- powdered sugar (for dusting)
- Compote
- 18 ozs damson (or other plums)
- 4 Tbsps sugar
- ⅛ cup plum schnapps
- lemons (juiced)
- Cinnamon stick
- 2 Tbsps blanched almonds
Preparation
Kitchen utensils
2 Bowls, 1 Cutting board, 1 Small knife, 1 deep bowl, 1 Immersion blender, 1 Fine-mesh sieve, 1 Tablespoon, 1 Citrus juicer, 1 Whisk, 1 Ladle, 1 Paper towel, 1 Wooden spoon
Preparation steps
1.
Preheat the oven to 80°C. Separate the eggs. Beat the egg whites with the salt and lemon juice until stiff. Whisk the egg yolks with half of the sugar, the lemon zest and milk. Put the flour into a bowl and gradually stir in the egg and milk mixture. Fold in the beaten egg white. Melt half of the clarified butter in a large frying pan, add half of the mixture and cook over a low heat for about 5 minutes, or until set. Turn over using a plate to help you, then tear the pancake into pieces. Add half of the raisins and a little rum. Transfer to a platter and keep warm in the oven. Do the same with the other half of the mixture. Then put on plates and serve dusted with icing sugar.
2.
For the compote, wash, stone and halve the plums. Put the sugar into a pan and heat until caramelised, then stir in the schnapps. Stir in the cinnamon, lemon juice and plums. Remove from the heat and leave to cool. Then remove the cinnamon stick. Serve with the Kaiserschmarrn.
