This is my second recipe from Delicious Days — a Viennese classic reworked by Nicky. I don’t think I’ve ever made it before, but it is recognisably a clafoutis in a different guise. Yes, mine looks a complete mess, but I think that’s part of the idea.
You make a large pancake using whisked egg whites to give it lightness. Normally it’s cooked in the oven, but Nicky cooks it in a non-stick pan on top of the stove. I think my pan was probably too small, because by the time the bottom was cooked, the top was still quite liquid. At this point, without turning it over, you pull it apart into bite-sized pieces using two wooden spoons, resulting in the mess you see above. Then you add a bit more butter and some flaked almonds, sprinkle lavishly with icing sugar, and stir it around to caramelise the pieces. Serve at once; it should be served with plum or apple compote. We had it with maple syrup, but I think it needs the sharpness added by fruit.
A good quick, filling dessert at the end of an arduous week, just don’t serve it as the finale to an elegant dinner party!
Looks good, but may I just say that Kaiserschmarrn is cooked on top of the hob traditionally as far as I know. Well, that’s at least how my Austrian family does it and all my Austrian friends. We would usually have it with sour cherry compote or rhubarb compote. You actually gave me an idea what to make for dessert tomorrow! Haven’t had it in absolutely ages!
Thanks for the info, Melanie! I’ve seen recipes for Kaiserschmarrn before, but never actually made it. Nicky mentions that it can be done either way, but it’s lighter if done on top of the stove. Rhubarb and sour cherries are a good idea too.
Yes we make it on the hob too here in Germany. I love it and so do my family. In fact I am going to make it tomorrow for lunch!