Kaiserschmarrn Is Fluffy, Shredded Pancakes for Royals
Franz Joseph I, the longtime emperor of Austria, loved shredded pancakes for both breakfast and dessert, and he helped spread the dish’s popularity throughout Central Europe. Kaiserschmarrn, which translates to "emperor's mess" in German, is a classic Austrian breakfast of crumbled, caramelized pancakes topped with raisins, rum, and a seasonal fruit compote, dusted with powdered sugar. Eduard Frauneder, Michelin-starred chef and owner of New York City’s Edi & the Wolf, Freud, Schilling, and The Third Man, declares kaiserschmarrn his childhood favorite. Like most kids, Frauneder and his brother preferred sweets over fruits and vegetables. His mother, to boost her children’s daily intake of fruit, snuck seasonal produce like black plums and apples into her kaiserschmarrn compote. Frauneder still tops his shredded pancakes with roasted apricots. He bakes the stone fruit in the oven, so the fruit cooks more evenly. (Note that very ripe apricots will need less time in the oven.) “I have the smell of the freshly baked kaiserschmarrn with just a hint of rum forever in my nose,” he says. Now you will, too. Kaiserschmarrn with Roasted Apricot Stew Ingredients 8 servings
Ingredients
For the kaiserschmarrn
1 ½ cups milk
1 cup flour
Pinch of salt
Lemon zest
Vanilla sugar
8 egg yolks
8 egg whites
½ cup granulated sugar
Butter
¼ cup rum-soaked raisins
Rum
For the roasted apricot stew
2 pounds apricots, washed and pitted
⅔ cup granulated sugar
4 teaspoons apricot schnapps
2 teaspoons lemon juice
1 vanilla bean
1 cinnamon bark
Extra Crispy
