How did an “emperor’s mishmash” become an all-time beloved sweet treat not only for the Viennese but for all Austrians? History documents this light, caramelized pancake as a dish first served to Emperor Francis Joseph and his wife Elisabeth of Bavaria. How it was called Kaiserchmarrn sounds something out of a local folktale. Elisabeth was said to have been very conscious about her weight and when presented with the dish promptly refused to eat it because she pronounced it too rich. Upon hearing this, Francis Joseph was heard to have asked for the “schmarr’n that was cooked up” (“schmarrn” refers to “nonsense” in Austrian German). Much to everyone’s surprise, the emperor loved the dish and thus was born the Kaiserschmarrn.
Although typically eaten as dessert, it is also served for lunch especially in the Austrian Alps. It is also served with either an apple or a plum sauce and slices of fruits like prunes, strawberries or lingon berries. Here is a simple recipe: Ingredients: 1 cup all-purpose flour 2 tablespoons butter plus 1 tablespoon melted butter ½ teaspoon vanilla extract 1 cup milk 5 eggs ¼ cup white sugar ¼ cup rum ¼ cup raisins ¼ cup confectioner’s sugar Salt Soak raisins in rum for at least 30 minutes then drain. In a separate bowl, beat together the milk, eggs, sugar, vanilla and salt. Incorporate the flour in small batches to make a smooth batter. Add the rum-soaked raisins. Melt the 2 tablespoons butter in a large skillet. Ladle the batter into the skillet and cook for 5 to 6 minutes until the pancake is golden brown on both sides.
Using two forks, tear the pancake into ribbons or bite-size pieces. Add the melted butter and confectioner’s sugar then toss in the skillet until the sugar has lightly caramelized. Sprinkle more confectioner’s sugar on top before serving.
