Kaiserschmarrn is a traditional sweet dish which is served around Austria and is particularly popular in Alpbach. Many say the best kaiserschmarrn can be tasted in the Zottahof, either in their cosy stuberl in the Winter or out on their sunny balcony during the summer months.
Kaiserschmarrn translates as Emperors mess, not to be confused with Eton’s mess! And there are a number of stories about where it gained that name. My favourite has to be that one one occasion the Emperor Franz Josef demanded his dessert and his chef had produced a sweet omelette… However, fortuitously for this dish, the waiter dropped it. Because the Emperor was getting angry and becoming impatient, they simply scooped up the pancake and served it anyway. He asked what the dessert was and he was told ‘Kaiserschmarrn’!
If you would like to make this at home try this recipe – I have and it was lovely.
To serve one person as a meal or two for a dessert.
1 tbsp sugar
½ tsp salt
Sultanas or raisins
Icing sugar for dusting
Baked plums or fruit compote to serve
Separate the eggs into 2 bowls.
Whisk the yolks and add the flour and milk.
Stir in the raisins or sultanas.
Whisk the whites with sugar and salt until firm peaks then fold into the yolk mixture carefully.
Melt butter in large pan then add the mixture.
Fry over a low heat until underside is cooked then turn it over – If it breaks a bit it doesn’t matter.
Fry until cooked then tear it apart using two forks. If the inside is not completely cooked it can continue to be cooked for a little while longer.
Serve hot dusted with icing sugar and a fruit compote.
I hope you enjoy it!
Blog by Carolyn Sammons, Resort representative in Alpbach.