I was not sure I will have time to post anything else this week as I was so busy with some projects I’ve been working on and in the afternoon I’m going away for the weekend but I managed to find the time to shoot and share this simple but such a wonderful little recipe!
Have you heard of Kaiserschmarrn before? It’s a German word by the way and I definitely don’t speak German but this word I know as I know this dish very well. Kaiserschmarrn is basically a fluffy shredded pancake, which has its name from the Austrian emperor (Kaiser) Franz Joseph I. It’s a popular dessert (or breakfast!) in Austria, South Germany, Hungary, Slovenia, and northern Croatia.
I already talked about how most of my childhood I remember with references through food, I know exactly what I ate with my family on almost every single trip or travel we went to! I know, a bit weird right!? But I guess I was always a little gourmet and found so much joy in food since I was little girl! š
I have very special memories of this dish as my grandmother in Slovenia used to make it every time we would come on holidays. Sometimes we would eat it in savoury version, slightly salty with a salad on a side as a lunch and sometimes it would be a sweet breakfast or dessert generously sprinkled with sugar. That sweet version was my favourite! š
Kaiserschmarren can be prepared in different ways and some people add different ingredients to the batter like for exampleĀ nuts,Ā cherries,Ā plums (by the way, did you know about these 17 delicious types of plums!?),Ā apple jam, or small pieces of apple, orĀ caramelizedĀ raisinsĀ and sliveredĀ almonds. You can definitely play with it and try some of those but I made it simple, the way how my grandmother used to make it. Of course I had to make it a bit healthier without changing the flavour so I made it refined sugar-free and used coconut sugar instead of regular white sugar and that’s why my one is a bit darker colour and not golden yellow as it usually is. You can of course use your preferred sugar. I also used unsweetened almond milk instead of cow’s milk and bio soya cream instead of regular cream but all those ingredients don’t affect the taste so you can choose which ones you want to use.
I’ve put this recipe in breakfast category but it definitely doesn’t have to be just for breakfast, I’ll just say that I had a delicious dinner last night with a large glass of cold almond milk with it! š
Isn’t it wonderful how food, its smells, flavours, shapes can bring us back in time, bring back beautiful memories and warmth in our hearts…
Recipe in English:
- 4 eggs
- 2 tbsp sugar (I used coconut sugar)
- ½ cup milk (I used unsweetened almond milk)
- ½ cup all-purpose flour
- 3 tbsp sweet cream (I used bio soya cream)
- pinch of salt
- pinch of grated lemon zest (untreated lemons)
- 1 tsp butter for cooking (I used vegan butter)
- Topping: coconut sugar (or cane sugar)
- Note: 1 cup = 250 ml
- In a large mixing bowl whisk egg yolks with all other ingredients (except egg whites!) until they are all well combined.
- In another bowl beat egg whites and a pinch of salt using an electric mixer until stiff peaks form.
- Gently fold in beaten egg whites into the yellow mixture and whisk until they are all well combined.
- Grease large frying pan with butter and turn on heat to medium. Pour the dough mixture into the pan (it should be about 2 cm / 0,8 inch thick) and let it cook on one side for about 2-3 min.
- Flip it to the other side using a spatula and don't worry if it breaks as we have to break it anyway in smaller pieces.
- Cook on the other side for another 1-2 minutes and using a wooden spoon break into smaller pieces while still in the pan.
- Remove from the heat, serve on plates and sprinkle generously with sugar. You can also serve it with plum or other jam. Enjoy!
Recipe in Croatian / Recept na hrvatskom:
- SASTOJCI
- 4 jaja
- 2 zlice secera (ja koristim kokosov secer)
- ½ salice mlijeka (ja koristim zobeno ili bademovo)
- ½ salice brasna
- 3 zlice vrhnja (ja koristim bio soja vrhnje)
- prstohvat soli
- malo naribane limunove korice (neprskani limun)
- 1 zlicica maslaca (ili veganske zamjene za maslac)
- Za posipanje: kokosov ili obicni secer
- Napomena: 1 salica = 250 ml
- PRIPREMA
- U vecoj posudi izmiksajte zumanjke sa ostalim sastojcima (osim bjelanjaka) dok se dobro ne povezu.
- U drugoj posudi izmiksajte bjelanjke dok ne dobijete cvrsti snijeg.
- Lagano umijesajte snijeg od bjelanjaka u drugu smjesu i mijesajte pjenjacom da se sve dobro poveze.
- Malo namastite tavu maslacem i izlijte smjesu na zagrijanu tavu (tijesto bi trebalo biti oko 2 cm debelo) i ostavite da se pece na jednoj strani oko 2-3 minute.
- Okrenite na drugu stranu i ne brinite ako pukne jer svakako moramo razlomiti tijesto na manje komadice.
- Neka se pece na drugoj strani jos 1-2 minute i s drvenom kuhacom jos u tavi razlomite na manje komadice.
- Posluzite na tanjure i posipajte secerom po zelji. Mozete posluziti i s dzemom od sljiva ili drugim po vasem izboru. Dobar tek!
Ā
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