Thursday, September 29, 2011

my hubby's fav : kaiserschmarrn

that's kaiser with his kaiserschmarrn in germany
i learned how to eat this last year when i was in germany with kaiser... there were many varieties of kaiserschmarrn actually... we ate the one at the octoberfest, then in austria - where the cafe owner made it specially for us [at that time i thought it was so difficult to do :p] and the best was the one at the lake when we met up with thomas & uta. (my bro in law & his wife). so when we came back, kaiser was hinting so that i learn how to make kaiserschmarrn... so.. after a few weeks i googled the recipe, and for a while it became our sunday food.. kaiserschmarrn day :) i think i should start again ;) btw here's the recipe that i got from the internet.. and has this in my kitchen :)

  • 1/4 cup raisins
  • 1/4 cup rum [in our case, we do not put this ingredient :)]
  • 1 cup whole milk
  • 5 eggs
  • 1/4 cup white sugar
  • 1/2 teaspoon vanilla extract
  • salt
  • 1 cup all-purpose flour
  • 2 tablespoon butter
  • 1 tablespoon butter, melted
  • 1/4 cup confectioners' sugar, plus more for dusting
  • plum preserves for serving
  1. In a small bowl, combine raisins with rum and let soak 30 minutes then drain.
  2. In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
  3.  In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners' sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners' sugar and serve with plum preserves.