This traditional Austrian/Bavarian dessert of shredded pancakes is an easy crowd-pleaser.
6 egg whites
4 Tbsp caster sugar
1 pinch salt
6 egg yolks
1 Tbsp vanilla extract
2 Tbsp single cream
½ cup of of raisins or sultanas
50 ml brandy (or orange juice)
60 g flour
25 g butter (for frying)
icing sugar (for dusting)
Fruit compote or jam (to serve)
Pour the brandy over the raisins and microwave on high for 15 - 30 seconds and let them soak until the rum is absorbed (about 20 minutes).
Separate the eggs and in a clean bowl, beat egg whites until stiff peaks, form, adding a pinch of salt towards the end of the mixing. In a separate bowl, beat the egg yolks and sugar together until pale yellow. Add milk and flour, a little at a time to avoid lumps, and mix well. Fold in egg whites. Let the batter rest for about ten minutes.
Pre-heat the oven to 180C. Warm up a large frying pan (about 30cm in diameter – preferably one with a metal handle or a skillet, so it can go into the oven) and melt the butter in it.
Stir the batter again, then pour into hot pan. Drain and sprinkle the raisins evenly over the top. Cover the pan and let the pancake cook for 10 minutes over medium heat. When the edges start showing signs of turning golden and bubbles appear on top, place the whole pan on the middle shelf in the pre-heated oven and cook for a further 5-10 minutes until just set.
Turn out onto a plate, tear apart with 2 forks, sprinkle with sifted icing sugar to serve. Serve with preserves of your choice – apple puree is traditional, but I love serving it with chunky apricot jam.
Recipe by Cooksister at http://www.cooksister.com/2012/10/kaiserschmarrn.html