Kaiserschmarrn, or “imperial omelette”, is a traditional Austrian dish that has found its place in the hearts of gourmets thanks to its unique flavor and charming history. It is a cross between an omelette and a pancake, rich in airiness and softness, with a light crispy crust and an inimitable aroma of vanilla and rum.
Kaiserschmarrn was named after the Austrian Emperor Franz Joseph I, who was a great fan of this delicacy. Legend has it that once a cook at court wanted to cook a pancake for the emperor, but accidentally tore it into pieces
. To avoid throwing the dish away, he simply fried these pieces to a golden crust, sprinkled them with powdered sugar and served them to the table. The emperor liked this unexpected creation so much that since then it became a permanent attribute on his table and was named Kaiserschmarrn.
Ingredients:
- Eggs – 3 pcs;
- Salt – a pinch;
- Vanilla sugar – 10 g;
- Sugar – 5 tbsp;
- Milk – 250 ml;
- Flour – 120 g;
- Butter – 50 g.
Preparation of the imperial dessert:
Separate the eggs into yolks and whites. Beat the whites to a fluffy mass. Pour a couple of spoonfuls of sugar, salt, vanilla sugar to the yolks, pour in half of the total amount of milk.
Pour flour to the yolks and beat until homogeneous
.
Pour the rest of the milk into the mixture and continue beating. Add the egg whites to the egg mixture, mix.
Grease the walls and bottom of the frying pan with butter and warm it up. Then pour the egg mixture into the pan, cook under the lid for 5-7 minutes.
Then turn the dessert with the bottom down and continue baking for a couple minutes. We divide the egg pie into parts like a pizza, put butter in the middle.
Sprinkle the dessert with sugar, flip each piece to the other side. Lightly caramelize the sugar layer.
You can serve the dessert with sour cream or whipped cream. The Austrian dessert is suitable for a regular breakfast as well as for a tea party.
