Schmarrn Food

KAISERSCHMARRN

Steps:

• For the pancake: Soak the raisins in the rum in a small bowl until slightly softened.
• Preheat the oven to 400 degrees F (see Cook's Note).
• Mix together the flour, milk, vanilla and salt in a large bowl until smooth. Mix in the egg yolks. In a separate bowl, whip the egg whites and granulated sugar to stiff peaks. Fold the egg whites into the flour mixture.
• Melt the butter in a large cast-iron pan over medium heat and pour the batter into the pan. Take the raisins out of the rum and sprinkle them over the batter. Transfer the pan to the oven and bake until the pancake is a nice light brown color, about 15 minutes. Remove the pancake from the pan and set it aside.
• For the caramel: Heat the butter and granulated sugar in the pancake pan over medium heat until the sugar caramelizes, 3 to 4 minutes. Rip or cut the pancake into bite-size pieces and toss them in the caramel.
• Transfer the pancake pieces to a serving plate and dust confectioners' sugar on top. Serve with applesauce and/or stewed plums on the side.

KAISERSCHMARRN

Steps:

• In a small bowl, combine raisins with rum and let soak 30 minutes then drain.
• 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.
• 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.

KAISERSCHMARREN

Steps:

• Beat the egg whites in a clean bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Beat the egg yolks in a separate bowl until smooth; mix in the milk, sugar, salt, flour, and raisins until just moistened. Fold in the egg whites.
• Melt the butter in a large skillet over medium heat. Pour the batter into the skillet and cook until golden brown; flip and cook until set on the other side, about 1 minute. Tear the kaiserschmarren into pieces using two forks and continue cooking until golden brown, about 2 minutes. Sprinkle with confectioners' sugar to garnish and serve with applesauce.

SCHMARRN

Steps:

• Crepes:.
• Blend on high speed all ingredients until smooth and uniform with no lumps.
• Let crepe batter stand at room temp for 30 minutes.
• Use a large heavy bottom skillet over medium heat.
• Spray or spread small amount of oil.
• Scoop about 1/4 cup batter and pour into pan.
• Immediately roll pan to all sides to create a thin layer over the bottom.
• Cook until the top starts to loose its wet look.
• Flip crepe using a wide spatula.
• Cook for 30 seconds more.
• Remove to plate and repeat until batter is gone.
• Makes about 7-8 crepes.
• Fruit Filling:.
• Peel and core apples, slice thinly.
• In saucepan over med-high heat cook all filling ingredients until thick and sticky, about 10-12 minutes.
• Custard:.
• Blend all ingredients on high speed until well mixed.
• Lightly grease a shallow 4 cup baking dish.
• Take one crepe, spread small amount of fruit filling and roll up jelly roll style.
• Cut into 4 pieces and place pieces in dish, seam side down.
• Repeat with remaining crepes and fruit, creating a single layer in the dish.
• Raisins can be sprinkled over crepes if desired.
• Pour mixed custard over the rolled crepes.
• Place the dish inside a lager dish and add hot water, enough to come half way up the sides of the dish with the crepes.
• Bake 40 mins at 350.
• The top will be starting to turn golden brown and will be firm to the touch.
• Remove from oven and set to cool while glaze is prepared.
• Mix all glaze ingredients (except nuts) and spread over the top of the dessert.
• Sprinkle with nuts if desired.
• Serve with small amount of whipped cream if desired.